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Prep time
30 minutes
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Cook time
1 hour
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Makes
4 first course servings
Author Notes
Why have red tomato sauce when you can have yellow? It's one of a kind -- sweet and mellow like a big warm hug of late afternoon sun. Once you dig in, you just can't have enough. In late August, when the yellow tomatoes are at their peek, this is my favorite sauce for pasta and gnocchi. And not just for pasta, try it on scallops and shrimp, or cold with a ball of burrata on top.
—QueenSashy
Ingredients
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4 tablespoons
extra-virgin olive oil
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2-3 pounds
ripe yellow tomatoes, peeled and diced
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2
medium shallots, finely chopped
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1 teaspoon
sugar
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1/4 cup
heavy cream
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salt, pepper
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1/2 pound
linguini
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1/2 cup
grated Pecorino Romano, for serving
Directions
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In a large saucepan heat the extra-virgin olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until soft, about 5 minutes. Be careful not to caramelize the shallots, because it will mess up the mellow flavor of the sauce.
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Add the tomatoes with their juices. Stir in the sugar and a pinch of salt and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 45 minutes. Add the heavy cream and simmer for another 5-10min. Remove from the heat. Pure the sauce in a blender. Taste and season with salt and a sprinkle of pepper.
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In a pot of boiling salted water, cook the pasta until al dente. Drain the pasta and reserve 1/4 cup of the cooking water. Return the pasta to the pot, and add the sauce and reserved cooking water.
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Transfer the pasta to individual bowls. Garnish with basil and Pecorino. Serve.
Aleksandra aka QueenSashy is a scientist by day, and cook, photographer and doodler by night. When she is not writing code and formulas, she blogs about food, life and everything in between on her blog, Three Little Halves. Three Little Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Best Food Blog Awards. Aleksandra lives in New York City with her other two halves, Miss Pain and Dr. V.
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