s u n g o l d pasta, made with the last-of-summer sungolds from our backyard garden. turned them into a confit with garlic + lots of @westbourne refined avo oil, mixed in fresh corn + topped with drizzles of our extra virgin avo oil. a recipe i crave as the seasons start to shift + our garden brings us a new harvest. to make ~ place a head of garlic into a dutch oven and a generous amount of @westbourne refined avo oil. allow to cook on low until fragrant. add in tomatoes of choice (sungolds here). simmer over medium-low heat until tomatoes begin to break down, stirring occasionally and breaking tomatoes apart with a spoon. cook until all tomatoes have broken down and the sauce is thick, about one hour in all. add salt, to taste. remove from heat + add in fresh corn. stir and combine with pasta. plate with a drizzle of @westbourne extra virgin avo oil and fresh ground pepper.