Sun Gold Tomatoes are one of my favorite varieties of tomatoes. These small tangerine-colored tomatoes are similar in size to cherry tomatoes, and are packed with sweet flavors. When they are available at the market, I always pick up a pint and cook them in a simple pasta dish, which I normally use cherry tomatoes for. Here’s one of my go-to recipes that can be cooked in about 20 minutes.
Ingredients
- 4 tbsp extra-virgin olive oil, divided
- 1 pint of Sun Gold tomatoes (can be substituted with cherry tomatoes)
- 5 garlic cloves, thinly sliced
- Sea salt and pepper, to taste
- 1 package of whole wheat spaghetti (16 oz)
- Grated Parmigiano Reggiano cheese
- 8 medium-sized fresh basil leaves, shredded
Sun Gold Tomato Pasta
Directions
- Cook pasta according to package directions until al dente. Drain pasta, reserving 1 cup pasta cooking water.
- Heat olive oil in a large skillet over medium heat.
- Add tomatoes and garlic. Cook covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes.
- Press the tomatoes to release their juices. Season with salt and pepper.
- Transfer pasta to skillet with tomatoes.
- 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 basil and toss until sauce coats pasta. (Add more pasta water if sauce seems dry.)
- Transfer to serving bowl and sprinkle the grated cheese on top.
