Two Saturdays ago, I was browsing the Ferry Plaza Farmers Market and spotted some Sungold tomatoes that were too pretty to pass up. So I purchased a pint and put them on my kitchen counter … and that’s where they sat for a while.
But come Labor Day, I was finally inspired by the serendipitous find and prepared this Sungold tomato pasta. Home cooking hit the spot after two consecutive afternoons of eating out (first at Addendum and then at M.Y. China).
Sungold tomato pasta may not look like much, but it packs a flavor punch. The sauce is sweet, savory and slightly tangy. And the best part? The dish calls for just a handful of ingredients and comes together in minutes. Served with a green salad and chilled white wine, it’s the perfect end-of-summer meal.
Recipe adapted from Food Network.
- 8 ounces radiatori or other short pasta
- 2 tablespoons olive oil
- 1 garlic clove, smashed
- 2 cups Sungold or yellow cherry tomatoes
- ½ teaspoon sea salt
- ½ cup grated Pecorino Romano cheese
- ¼ cup grated Parmigiano-Reggiano cheese
- ⅓ cup chopped fresh basil
- freshly ground black pepper, to taste
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving ½ cup cooking liquid, and transfer to a large bowl.
- In the same pot used to cook the pasta, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and salt and cook until softened, about 3 minutes.
- Add cooked pasta and Pecorino Romano and Parmigiano-Reggiano cheese and stir to combine. If necessary, add some of the reserved cooking liquid to loosen the sauce.
- Add basil and stir to combine. Season with pepper to taste and serve immediately.
