Make Ahead

Sun Gold Tomato Pasta

August 10, 2011
3 Ratings
  • Serves 4
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • FunkyLady
  • healthierkitchen
  • Bevi
  • inpatskitchen
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!

6 Reviews

FunkyLady August 27, 2012
Just made this and added a little kale. It came out great! Thank you for sharing!
healthierkitchen August 12, 2011
This time of year, simple is best!
Becky4T August 11, 2011
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?
Bevi August 11, 2011
So lovely
inpatskitchen August 10, 2011
This is beautiful!!
perennialplate August 11, 2011