This recipe for Sun Gold Tomato Pasta doesn’t require cooking the sauce at all, allowing those sugary sweet sun gold tomatoes to shine. My favorite pasta dish EVER!
Sun gold tomatoes are my favorite kind of tomato. And tomatoes are my favorite kind of vegetable. Fruit? Whatever.
Last summer my garden was overflowing with these little guys, and I was throwing them into salads, salsas and everything in between. One night I mixed together this no-cook pasta sauce out of sheer laziness, and it turned out to be one of the best things I’ve ever made. It’s so stinking simple, but my god, it’s so. good.
The over-the-top flavor of this dish really is due to the insanely sweet sun gold tomatoes – their flavor is like none other. That being said, you’re still going to have a great bowl of pasta if you substitute another variety. Check farmer’s markets and specialty produce markets for sun golds, or just come into my back yard and pick them. There’s plenty to go around.
Cutting those little tomatoes in half can be a total pain in the neck! Earlier this week I shared this video for a clever kitchen hack to cut lots of those little guys at once, saving you tons of time and effort. It’s a must-see! In fact, did you know every Wednesday I post a 30-60 second video on my YouTube channel with a Quick Kitchen Tip? It’s true! Click here to check them all out, and subscribe so you never miss any! Grazie mille! (I’m practicing my Italian. How am I doing so far?)
- 3 cups sun gold or other sweet cherry tomatoes, sliced in half
- 1–2 cloves garlic, finely minced
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- freshly cracked black pepper
- 1 cup finely grated pecorino romano
- 1/2 lb long pasta like spaghetti or linguine
- 1 cup loosely packed fresh basil, roughly chopped
- 1 tablespoon fresh oregano, minced
- Place the tomatoes, garlic, olive oil, salt, pepper and pecorino cheese in a large bowl. Mix them all together and press on the tomatoes with the back of a spoon to release their juices. Continue mixing until it forms a sauce, then set aside while you cook the pasta.
- Cook the pasta in boiling, heavily salted water until al dente. Drain the pasta, then immediately transfer it to the bowl of tomatoes. Toss to coat, adding a few tablespoons of pasta water to loosen it up, and a little bit more cheese if need be to thicken it. Toss in the basil and oregano at the last minute.
- Plate the pasta and finish with a sprinkling more of cheese and basil if desired.