By Meredith Hayden
Pasta

Sungold Tomato Pasta

August 9, 2023

My favorite summer pasta, ft sweet sungold tomatoes, jammy shallots, salty parmesan cheese, and LOTS of butter. Perfect for a weeknight dinner but special enough for when company comes over. If you are blessed enough to come across a carton of sungolds this month, you are morally obligated to make this.

Something to clarify: I specify using bronze cut spaghetti here because the added texture on the outside of the noodle helps cling to the tomato sauce. You should be able to find at your regular grocery store, but regular pasta will obvi work too.

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Wishbone Kitchen

Sungold Tomato Pasta

Cook Time :30 min
Total Time :45 min
yields :4-6 servings
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Ingredients

  • 1 lb dried spaghetti, preferably bronze-cut
  • 2 cartons of sungold tomatoes, halved
  • 2 small shallots, thinly sliced
  • 5 cloves of garlic, thinly sliced
  • pinch of red pepper flakes
  • 1 tbsp of olive oil
  • 4 tbsp butter
  • 1/4 cup freshly grated parm
  • Fresh basil, leaves separated from the stems

Instructions

  1. Heat a dutch oven over low / medium low heat, add the olive oil and sliced shallots. Cook until shallots begin to caramelize, about 8-10 minutes. Add the thinly sliced garlic and cook for another 8 minutes. By slowly cooking the aromatics, you develop a rich umami flavor with a touch of sweetness that plays well with the acidic tomatoes.
  2. Add a few basil stems, a pinch of red pepper flakes and the sungolds. Increase the heat to medium high. Cook for another 10 minutes, smushing the tomatoes to release their juices.
  3. Pick out the basil stems and discard. Turn off the heat and transfer tomato mixture to a blender. Technically you should let the mixture cool before blending so it doesn’t explode, but if you leave the top hole unplugged and cover with a dish towel to let the steam escape you should be fine. But proceed at you’re own risk. Blend until completely smooth and add back to the pot.
  4. Cook spaghetti in salted water until al dente. Heat the sauce over medium low. Using tong, transfer the cooked pasta out of the boiling water directly into the simmering sauce and toss to coat.
  5. Allow the pasta to cook for another minute in the sauce. Turn off the heat, add butter, a large handful of fresh grated parm, and a splash of pasta water. Toss to combine, continue adding pasta water until sauce becomes glossy and emulsified.
  6. Fold in fresh basil leaves. Plate and top with more basil.

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What do you think of this recipe?

Absolute perfection!!! Simple comfort. Nothing to improve on. Already dreaming about next summer’s harvest to. make this again! xo

SO GOOD! Only thing to change is adding salt. 11 out of 10!

I love this pasta recipe. It is so good. I now use tagliatelle pasta I find the sauce goes a lot better. I even add a pinch of nutmeg at the tomato stage

So so good. Different than your typical tomato sauce in such a rich satisfying way. Love that there’s no cream but has the same smoothness of a creamy sauce. Have made it three times in the past month.

Excellent recipe! Super easy to make and came out great. The low and slow shallots and garlic step is a game changer for flavor.

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