Sungold Tomato Pasta

5 from 1 vote

This cheerful and vibrant Roasted Sungold Tomato Pasta is the perfect summer recipe! It comes together in under an hour, and is made from simple, seasonal ingredients. This silky smooth, sweet and tangy yellow pomodoro sauce coats long noodles and gets topped with crispy garlicky breadcrumbs for an elegant yet easy to make dish!

Prep Time10

Cook Time35

Total Time45

Course: Pasta

Cuisine: Italian, Italian-American

Diet: Vegetarian

Servings: servings

Calories: 635kcal

Author: Briana

Equipment

food processor or blender

Ingredients

Garlicky breadcrumbs (optional)

1 cup breadcrumbs about 3 ounces
2 tablespoons olive oil
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 clove garlic grated or minced

Roasted Sungold Tomatoes

5 cups Sungold tomatoes about 750 grams, can substitute cherry tomatoes
5 stems basil about 1 ounce
6-8 cloves garlic
1 medium shallot halved, lengthwise
¼ - ½ teaspoon red pepper flakes to taste, can use about 2 fresh chilis
5 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper

Pasta

1 pound pasta we used bucatini
4 tablespoons unsalted butter cold and cut into cubes
1 cup fresh basil leaves about 1 ounce
⅔ cup parmesan cheese freshly grated (about 2 ounces)
½ - 1 cup reserved pasta water as needed to thin
Kosher salt and black pepper to taste

Instructions

Garlicky breadcrumbs (optional)

If making the breadcrumb topping, preheat the oven to 375°F. On a prepared baking sheet, mix the breadcrumbs, oil, salt, pepper, and grated garlic together and spread into a single layer.
1 cup breadcrumbs, 2 tablespoons olive oil, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, 1 clove garlic
Place in the oven for 3-6 minutes, stopping to mix 1-2 times to ensure even browning. Watch very closely to ensure the breadcrumbs don't burn. Set aside.

Roasted Sungold tomatoes

Increase the heat to 425°F, then in a large shallow baking dish, add the tomatoes, basil stems, shallot, garlic, and optional red chilis or red pepper flakes. Season with salt and pepper, and drizzle with olive oil.
5 cups Sungold tomatoes, 5 stems basil, 6-8 cloves garlic, 1 medium shallot, ¼ - ½ teaspoon red pepper flakes, 5 tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper
Roast the tomatoes until they begin to pop and have softened considerably, about 20- 25 minutes. Remove from the oven, and remove the basil and discard. Set aside some of the tomatoes for topping later.
After you've removed the basil and set aside a few of the tomatoes, place the remaining roasted tomatoes, shallots, chilis, garlic, and oil in a food processor or blender and process or blend until smooth. If you prefer, you can skip this step.
Meanwhile, While the tomatoes are roasting, bring a large pot of heavily salted water to a boil, and prepare your noodles of choice. Cook them 1-2 minutes under the package directions for al dente, as they will continue to cook in the sauce. Make sure to set aside at least 1 cup of pasta water. More is always better than not enough! We like to save some to reheat leftovers as well.

Pasta

Add the sauce to a large saucepan on the stove over low heat. Add your hot cooked pasta of choice to the sauce with a splash of pasta water, the parmesan, cold butter chunks, and basil leaves.
Toss the pasta, adding more pasta water as needed until the sauce clings to the noodles, the basil begins to wilt, and all the butter and cheese melt to create a silky smooth sauce.
Add the pasta to serving bowls, and garnish with a few burst Sungold tomatoes, more fresh parmesan, crispy breadcrumbs, red pepper flakes, and fresh basil. Enjoy!
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop with reserved pasta water.

Notes

Prep all of your ingredients. This recipe moves quickly! It's best to have everything prepped and ready to go so everything goes smoothly.
Don't overcook the tomatoes. Keep a close eye on the tomatoes, cook them until they burst and start to shrivel and maybe even caramelize slightly, then remove them from the oven! This should only take 20-25 minutes.
Don't overcook the pasta. You'll want to take the pasta out of the boiling water about 1-2 minutes under al dente. The noodles will continue to cook in the sauce, so undercooking them ensures they don't get soggy and break apart later.
Don't skip the pasta water. Always reserve more than you think you'll need, and don't skip it! The starch in the water helps the sauce come together and become nice and smooth, plus it helps the sauce coat every single strand of the noodles.
Use cold butter. Using cold butter in sauces ensures it melts slowly into the hot sauce. This helps stabilize and emulsify the sauce, and keeps the sauce smooth and silky instead of greasy!
Use freshly grated cheese. This will ensure it melts properly, creating a silky smooth sauce.

Nutrition