Tangy Balsamic Pasta With Sun Gold Tomatoes

Bring a large pot of generously salted water to a boil.

Heat 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.

Meanwhile, cook 1 lb. campanelle or other medium pasta in pot of boiling salted water, stirring occasionally, until al dente.

Add 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.

Transfer pasta to a large shallow bowl; top with remaining 2 Tbsp. torn basil leaves and drizzle with more balsamic glaze if desired.