After all that tomato talk earlier this week, how about a little real tomato action? My Sun Gold tomatoes are absolutely flourishing right now — seriously, I’ve harvested a pound in the last two days, and they just keep coming — and I’ve had a use in mind for them since I first put in my order for the seedling this spring.
We first discovered Pasta with Sun Gold Tomatoes last summer, when the recipe was published in Bon Appétit, and it was so good we made it twice — once with store-bought cherry tomatoes, and the next time with farmer’s market Sun Golds. So, naturally, this year I was psyched to try it out with my very own home-grown tomatoes.
It didn’t disappoint. The sauce is silky-smooth, and so naturally sweet and good… Well, you just have to try it. It’s like summer on a plate.
Pasta with Sun Gold Tomatoes
Perfect as printed in Bon Appétit, May 2011
4 Tbs extra-virgin olive oil, divided
8 oz Sun Gold or cherry tomatoes
2 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
6 oz capellini, spaghetti, or bucatini
3/4 cup finely grated Pecorino or Parmesan
8 medium fresh basil leaves, torn into pieces
Toasted breadcrumbs (for garnish; optional)
Heat 3 Tbs oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.