Sungold Tomato Pasta

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This Sungold Tomato Pasta is a simple, classic Italian recipe that proves great cooking starts with great ingredients. Bursting with sweet, sun-ripened sungold tomatoes, the jewels of the tomato world, this quick pasta delivers all the golden, silky magic of garden fresh tomatoes in every bite.

Prep Time10

Cook Time25

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 632kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

2 pints sungold tomatoes halved (about 4 cups)
¼ cup extra virgin olive oil
1 pound spaghetti or bucatini, chitarra, or another long pasta
Kosher salt for the pasta water and to taste
¼ cup reserved pasta water plus more as needed
½ cup freshly grated Parmigiano-Reggiano for serving
¼ cup fresh basil leaves torn (optional)

Instructions

Bring a large pot of generously salted water to a boil to cook the pasta.
Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.
In the meantime, add the halved sungold tomatoes and olive oil to a large sauté pan. Warm the tomatoes over medium heat for 3-4 minutes, then gently crush the tomatoes with a potato masher or the back of a wooden spoon to release their juices.
Add 1/2 tsp salt, and cook the tomatoes down until the liquid that has been released from the tomatoes has cooked down by about 50%, this typically takes about 7-9 minutes.
Stir frequently.
Once tomatoes have cooked down, Add ¼ cup reserved pasta water to the tomatoes and simmer for about 1 minute. Stir it emulsify the sauce with the pasta water. Taste at this stage and adjust seasoning as needed, more salt, or more pasta water.
TIP: Remember that tomatoes are a natural product and we can't determine how much liquid each tomato will release, this recipe is a method. If the sauce does not seem saucy enough add more pasta water.
Add the drained pasta directly to the pan and toss vigorously, adding more pasta water a splash at a time until the sauce becomes glossy and coats the pasta.
Season with additional kosher salt to taste (if needed) Finish with freshly grated Parmigiano-Reggiano and torn basil, if desired. Serve immediately.

Notes

Plan on approximately 1 pint of sungold tomatoes for every ½ pound of pasta, but don't worry about being exact. If your garden gives you an extra handful, toss them in!
Reserve more pasta water than you think you'll need. The starch is what creates the silky sauce that coats the pasta.
This recipe is all about quality ingredients. Since there are so few of them, use the best olive oil and Parmigiano-Reggiano you can find.
Honestly, I like a saucy pasta so I tend to use this recipe as written for 1/2 lb. pasta, when I have company over the sauce miraculously works just as well with 1 lb. pasta.

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