Sun Gold Tomato Pasta
This quick pasta dish turns peak-season Sun Gold cherry tomatoes into a silky, golden sauce that tastes just like summer.
If you’re lucky enough to spot Sun Gold tomatoes at your local market, grab a carton—or two. These vibrant orange cherry tomatoes are sweet, tangy, and practically made for pasta. I first had this dish at Made In customer Birdie’s and couldn’t resist recreating it.
This is one of those recipes where the sum is far greater than the parts. In under 20 minutes, you get a silky, golden sauce that clings to every strand of spaghetti, or whatever pasta you love best. Each bite tastes like summer, concentrated in a bowl. It’s an easy, joyful way to celebrate tomato season, and a good reminder that sometimes the best cooking starts with a handful of peak-season ingredients.
This recipe can easily be doubled to serve 4, we suggest using the large Stainless Clad Saucier to create the sauce for the greater quantity.
Sun Gold Tomato Pasta
This quick pasta dish turns peak-season Sun Gold cherry tomatoes into a silky, golden sauce that tastes just like summer.
Rhoda Boone, Culinary Director
- 1.
Fill a large Stockpot fitted with a Pasta Insert with water and bring to a boil. Season generously with salt, then cook pasta, stirring occasionally, until very al dente, about 1 minute less than package instructions. Reserve ½ cup pasta water, then drain and set pasta aside.
- 2.
Heat oil in a medium Stainless Clad Saucier over medium. Add shallot and cook, stirring, 2 minutes. Add garlic and crushed red pepper flakes. Cook, stirring often, until fragrant and garlic is softened, 2–3 minutes.
- 3.
Add tomatoes and cook, stirring often and pressing to break them open, until slightly softened and about half are smashed, about 5 minutes.
- 4.
Add pasta, Parmesan, and about 2 Tbsp. pasta water. Cook, stirring, until pasta is coated. Add more pasta water, a splash at a time, to loosen the sauce, up to about ½ cup total. Add basil and butter. Stir until cheese and butter are melted and a glossy sauce forms. Taste and season with salt.
- 5.
Divide pasta among Entrée Bowls and top with a drizzle of olive oil, more red pepper flakes, Parmesan, and basil, if desired.
