Spaghetti with Sun Gold Tomato Sauce - Northern Michigan's News Leader

Spaghetti with Sun Gold Tomato Sauce

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2 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 sprigs basil
1 sprig thyme
½ sprig tarragon
1 whole star anise pod
1 whole clove
4 cups sun gold or cherry tomatoes, halved
2 tsp sherry or red wine vinegar
kosher salt and black pepper
12 oz spaghetti

Heat oil in 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 2 minutes. Add tomatoes and vinegar. Cook, stirring occasionally, until tomatoes release their juices and a sauce forms, 10-15 minutes. Discard thyme, tarragon, basil, anise, and clove. Season with salt and pepper.

Meanwhile, cook spaghetti in a large pot of boiling water, stirring occasionally, until aldente. Drain, reserving 1 cup pasta cooking liquid.

Add pasta and ½ cup cooking liquid to sauce skillet. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta. About 2 minutes.