Sun Gold Tomato Pasta

By • August 10, 2011 • 6 Comments

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Author Notes: 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.The Perennial Plate

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
  1. 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.
  2. Sweat the onions in half of the butter until translucent. 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.
Jump to Comments (6)

Tags: pasta, serves a crowd, Summer, tomatoes

Comments (6) Questions (1)


over 2 years ago FunkyLady

Just made this and added a little kale. It came out great! Thank you for sharing!


over 3 years ago healthierkitchen

This time of year, simple is best!


over 3 years ago Becky4T

My son on the west coast, emails me on the east coast and says "I want to be home and have you make this for me" Need anything else be said?


over 3 years ago Bevi

So lovely


over 3 years ago inpatskitchen

This is beautiful!!


over 3 years ago perennialplate