Sun Gold Tomato Pasta

This dish is about as easy and summer-like as it gets. Samin and I made this dish as a vegetarian option at the dinner we did at Tartine Bakery last month. Despite its simplicity, it’s as good as anything.

SERVES 4

  • 10 ounces pasta
  • 1/8 cup butter
  • 1 large onion or 2 smaller spring onions, minced
  • 2 cups sun gold tomatoes, halved
  • 2 tablespoons parsley, minced
  • 1 tablespoon oregano, minced
  • salt and pepper
  • 1/2 cup shaved ricotta salata

Cook your past till al dente in a large pot of water that is heavily salted. Reserve a cup or two of the cooking liquid. Sweat the onions in half of the butter until translucent. Put onions in a large mixing bowl and add the tomatoes, parsley and oregano. Add a little of the pasta water to bring everything together. Combine the sauce with the cooked pasta, season well and garnish with the cheese

7 responses to “Sun Gold Tomato Pasta”

  1. Dana says:

    Looks really delicious!  What do you use only half of the butter?

  2. Tom R says:

    In your opinion, what shape of pasta works well with the half-rounds of a cherry tomato?  Will probably make this tonight given the explosion of sungold we have in our garden. Thanks

    • Anonymous says:

      hmmm, i like one of the pasta shapes, garginelli, rigatonni, orriechetti (i’m sure i butchered the spelling on those), but I don’t think the past shape matters too much. I wouldn’t suggest spagetti – although even that would be fine.

  3. Linda Limbach says:

    Excellent! I used a pint of organic heirloom cherry tomatoes, whole wheat rice pasta and fresh basil along with the other herbs. 

  4. Seems like it’d go well with orzo. Thoughts?

  5. JF says:

    Worked well!  Added sunflower seeds when served. 

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