Spaghetti with Sun Gold Tomato Sauce Recipe

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 sprigs basil
  • 1 sprig thyme
  • 1/2 sprig tarragon
  • 1 whole star anise pod
  • 1 whole clove
  • 4 cups Sun Gold or cherry tomatoes, halved
  • 2 teaspoons Sherry or red wine vinegar
  • Kosher salt, freshly ground pepper
  • 12 ounces spaghetti
  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until soft but not brown, 6-8 minutes. Add garlic, basil, thyme, and tarragon sprigs, star anise, and clove, and cook, stirring often, until fragrant, about 2 minutes. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Discard thyme, tarragon, and basil sprigs, star anise, and clove. Season sauce with salt and pepper.
  2. Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  3. Add pasta and 1/2 cup pasta cooking liquid to sauce in skillet. Cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.
  4. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Reheat before tossing with spaghetti.