Sun Gold Tomato Linguinewith Goat Cheese

Gather all ingredients and have a large skillet, a pot for pasta, and a colander ready.

Heat a large skillet over medium heat and add the butter, allowing it to melt completely.

Add the minced garlic to the butter and sauté for 30 seconds until fragrant, being careful not to brown it.

Stir in the chili flakes and let them toast briefly (about 10 seconds) to release their flavor.

Add the crushed sun gold tomatoes to the skillet, stirring to combine with the butter‑garlic mixture.

Season the sauce with a pinch of salt and a small amount of sugar (about ½ teaspoon) to balance acidity; simmer for 5‑7 minutes, stirring occasionally, until the sauce thickens slightly and the tomatoes soften.

While the sauce simmers, bring a large pot of salted water to a rolling boil.

Add the linguine to the boiling water and cook according to package instructions (usually 8‑10 minutes) until al dente.

Just before the pasta is done, stir the chopped fresh basil into the tomato‑butter sauce and cook for another 1‑2 minutes until wilted.

Reserve about ½ cup of the pasta cooking water, then drain the linguine in a colander.

Add the drained linguine directly to the skillet with the sauce; toss to coat, adding a splash of the reserved pasta water if the sauce needs loosening.

Taste and adjust seasoning with additional salt or sugar if necessary.

Transfer the pasta to serving plates or a serving bowl.

Top each portion with generous crumbles of goat cheese, allowing it to melt slightly from the heat of the pasta.

Serve immediately, optionally garnished with extra fresh basil leaves.