Sungold and Sage Spaghetti

Sweet and tart, silky and sage, this pasta feels like the perfect answer for what to do with the abundance of tomatoes growing like little miniature suns on the tomato vine.

Ingredients:
Sungold Tomatoes, about 2 cups
Butter, 2 tablespoons
Olive Oil, 2 tablespoons
Garlic, 4-5 cloves
Fresh Sage, small handful
Oregano, 1 teaspoon
Salt and Pepper, to taste
Tomato Jam or Honey, 1-2 Tablespoons (to taste)
Parmesan
Pine Nuts

Method:
Start with what looks like a pot of shiny citrus-orange gum balls, filling the bottom of your pot with at least a single layer of tomatoes. Add butter and olive oil, about 2 tablespoons of each, and turn the heat up to medium high. When your tomatoes start to burst, add a glug of white wine and a few cloves of finely chopped garlic, a handful of fresh sage, and a few pinches of dried oregano. Cook for several more minutes, allowing the flavors to mingle and caramelize slightly. Add 1-2 tablespoons of tomato jam or honey, if your tomatoes are too tart, and salt and pepper to taste.

In another pot, cook a package of spaghetti till al dente in salted boiling water. Once cooked, toss pasta with tomato sauce and a splash of pasta water until the noodles are coated and silky. Top with toasted pine nuts and parmesan cheese.