Sun Gold Tomato Pasta

By • August 10, 2011 6 Comments



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

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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.

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