• 1.5 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• 0.5 cup extra-virgin olive oil
• 5 garlic cloves, finely chopped
• 28 oz. Sun Gold tomatoes, halved through stem ends, divided
• 0.5 tsp. crushed red pepper flakes
• Freshly ground black pepper
• 1 lb. campanelle or other medium pasta
• 4 Tbsp. torn basil leaves, divided
• 1 Tbsp. balsamic glaze (preferably Nonna Pia’s); plus more for drizzling (optional)
Steps
Step 1Bring a large pot of generously salted water to a boil.
Step 2Heat ½ cup extra-virgin olive oil in a large saucepan over medium. Cook 5 garlic cloves, finely chopped, stirring, until golden, 30–60 seconds. Add 14 oz. Sun Gold tomatoes, halved through stem ends, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. crushed red pepper flakes, and ½ cup boiling salted water from pot; season with freshly ground black pepper. Cook, stirring occasionally and smashing tomatoes with a wooden spoon, until tomatoes are jammy and falling apart, 5–7 minutes.
Step 3Meanwhile, cook 1 lb. campanelle or other medium pasta in pot of boiling salted water, stirring occasionally, until al dente.
Step 4Add 2 Tbsp. torn basil leaves and remaining 14 oz. Sun Gold tomatoes, halved through stem ends, to sauce and cook, stirring occasionally, until tomatoes have burst, 5–8 minutes. Stir in 1 Tbsp. balsamic glaze. Drain pasta and add to sauce; toss to coat.
Step 5Transfer pasta to a large shallow bowl; top with remaining 2 Tbsp. torn basil leaves and drizzle with more balsamic glaze if desired.
