No Cook Sun Gold Tomato Pasta

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This recipe for no-cook sun gold tomato pasta takes just 6 simple ingredients and less than 20 minutes to make!

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 2 servings

Calories: 1134kcal

Bring a large pot of water up to a boil.
Add the tomatoes, garlic, olive oil and Pecorino Romano cheese to a large bowl.
Use the back of a spoon to mash the tomatoes and release their juices, then mix everything together until it forms a thick sauce. Season with salt and pepper to taste.
Season the boiling water with a heavy pinch of salt, then cook the pasta until al dente (follow package directions - they vary).
Scoop out a few cups of pasta water, then drain the pasta and immediately transfer it to the bowl of tomatoes.
Toss it around vigorously, adding a few tablespoons of pasta water to help loosen it up. If it seems too watery, add a bit more cheese to thicken.
Add the basil and continue tossing for another minute until it smells fragrant, the pasta is well coated and the sauce has a nice consistency.
Serve immediately.

Use room temperature tomatoes. Refrigerating tomatoes affects their texture and flavor, and cold tomatoes will cool the pasta down and prevent it from creating a sauce.
It's important to salt the cooking water for the pasta, but not too much or it could cause the sauce to become overly salty since it gets added to the pasta. A few big pinches will do.
Because the sauce isn't cooked, it's important to toss and serve the pasta right away while it's still warm.
Set a timer for your pasta 1 minute before the package directions say it will be done to avoid the noodles overcooking. When the timer goes off, test a noodle and drain as soon as it reaches the perfect al dente texture.