Sungold Tomato Pasta with Basil and Garlicky Breadcrumbs

5 from 1 vote

Sungold Tomato Pasta with Basil and Garlicky Breadcrumbs

Sungold Tomato Pasta turns a summer tomato haul into the silkiest sauce of the season. Sweet Sungold cherry tomatoes roast with garlic, shallot, and whole basil stems until they burst, then blend into a smooth orange sauce that needs no sugar at all. Cold butter and freshly grated parmesan get tossed in with hot pasta and a splash of starchy pasta water to make it glossy and rich, and garlicky toasted breadcrumbs go over the top for crunch. Ready in about 45 minutes with no cream and no long simmer. Top with burrata and crispy prosciutto to turn it into a full dinner, or keep it simple and let the tomatoes shine.

Prep Time10

Cook Time35

Total Time45

Course: Pasta

Cuisine: Italian, Italian-American

Diet: Vegetarian

Servings: servings (about 1½ cups each)

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 whole
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

Salt: This recipe uses Diamond Crystal kosher salt. If using Morton's kosher salt or fine sea salt, use half as much.
No Sungolds? Any cherry or grape tomato works. The sauce will be red rather than orange, and depending on how sweet your tomatoes are, you may want a small pinch of sugar to balance it.
Cold butter matters. Cold butter melts slowly into the hot sauce, which emulsifies it and keeps it silky instead of greasy. Don't soften it first.
Pasta water. Reserve more than you think you need. The starch is what binds the sauce. Save extra for reheating leftovers.
Don't overcook the tomatoes. Pull them when they've burst and started to caramelize, around 20 to 25 minutes. Past that they lose their bright, fruity flavor.
Freshly grated parmesan only. Pre-shredded cheese contains anti-caking agents that keep it from melting smoothly into the sauce.
Rustic version: Skip the blender entirely and mash the roasted tomatoes with the back of a spoon for a chunkier sauce.
Stovetop sauce method: Halve the tomatoes. Heat olive oil over medium, add the shallot with salt, and cook until well softened. Add the chilis and garlic and cook about 1 minute until fragrant. Add the tomatoes, salt, pepper, and basil and cook 10 to 15 minutes until bursting, helping them along with the back of a spoon. Proceed with the recipe.
Stovetop breadcrumbs: Toast the breadcrumbs and garlic in olive oil over medium heat, stirring often, until golden brown.
Make ahead: The roasted and pureed sauce keeps in the fridge for up to 3 days. Reheat gently and add freshly cooked hot pasta. Breadcrumbs can be made up to 7 days ahead and stored airtight at room temperature.
Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stovetop with a splash of reserved pasta water. We don't recommend freezing. Store breadcrumbs separately so they stay crisp.
Make it a meal: Top with burrata and Crispy Prosciutto, or add shrimp or chicken.
Leftover Sungolds? Use them up in our Cherry Tomato Confit, or make a yellow pomodoro sauce for our Chicken Pomodoro. The breadcrumb technique also shows up in our Squid Ink Pasta.

Nutrition