Gourmet Veggie Mama

Pasta with Sun Gold tomatoes

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.

Oh yeah.

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
Kosher salt
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.

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16 Thoughts on “Pasta with Sun Gold tomatoes

  1. This looks delicious. I love summer tomatoes. Thanks for sharing!

  2. Sounds like a recipe even my tomato-phobic husband would love!

    • Tomato-phobic?! Say it ain’t so! Regardless, yeah, this is so sweet and silky and tasty that even someone with an unnatural dislike of tomatoes could get on board. 😉

  3. This looks delish and wonderfully simple! Pinning this for later! 🙂

  4. Not the biggest tomato fan but LOVE sungold tomatoes. I got them in my box a few times last year and am hoping for a few batches this year. When they arrive I WILL be making this recipe.

    Thanks for sharing 🙂

  5. I am thinking that I must do another tomato post now!

  6. evahowe on June 24, 2012 at 4:26 pm said:

    Mmmmmm….. You are a bit ahead of us on the tomatoes, I am still waiting for ours to come in. We got a couple at the farmer’s market this weekend, but it is still a bit early. I can’t wait to try this once we get some!

    • Yeah, tomato season starts (and ends) earlier here due to the high temps. I’ll be jealous when you have fresh tomatoes in September. 😉

  7. Sarah on June 25, 2012 at 1:30 pm said:

    I made this on Friday night, and it was absolutely perfect. So yummy! Please keep the summer pasta recipes coming!

  8. This looks awesome. Thanks for sharing!

  9. Pingback: Happy blogiversary to me! | Gourmet Veggie Mama

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