Pasta with Sun Gold Tomatoes

Pasta with Sun Gold Tomatoes

Matt and I didn’t get out act together in time to sign up for a CSA this summer. While there is certainly no shortage of great farmers markets in NYC, I’ve missed the weekly surprise veggies to plan our menu around. I think it’s actually easier for me to be surprised because I’m so indecisive when grocery shopping!

Luckily, I just discovered that you can order individual CSA boxes through FreshDirect, an online grocery store in NYC. We’ve been ordering them for the past few weeks and have been pleasantly surprised with lots of tomatoes. Last week’s were probably the last of the season, so we tried to enjoy them as simply as possible.

I actually made this dish for a quick dinner a couple of weeks ago and it was so good that I made it again this weekend and wrote down the recipe. Sun gold tomatoes are incredibly sweet and cook down into a thick sauce that perfectly coats the pasta.

Garlic Cooking

It starts with plenty of sliced garlic and olive oil. I added some tiny dried chiles that I brought back from my Spain trip, but regular chile flakes would also work well if you like a little heat (like I do).

Sun Gold Tomatoes

When the garlic is soft, add the tomatoes.

Sun Gold Tomatoes

The tomatoes take just a few minutes to cook down and release their juices, resulting in a beautiful sauce for the pasta.

Pasta with Sun Gold Tomatoes

A bunch of freshly grated Parmesan and torn basil leaves complete the dish. It feels like a fancy meal, but it all basically comes together in the time it takes to cook the pasta. Win-win!

Pasta with Sun Gold Tomatoes

Yield: 2 servings

Pasta with Sun Gold Tomatoes

Ingredients

  • 3 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 2 small dried chiles, or a pinch of red pepper flakes (optional; see note)
  • 6-8 ounces penne (depending on how hungry you are)
  • 1 pint (2 cups) sun gold tomatoes, cut in half
  • Salt, to taste
  • 1/3 cup freshly grated Parmesan, plus extra for serving
  • Large handful of fresh basil leaves, torn
  • Freshly ground black pepper, to taste

Instructions

  • Add the oil, garlic, and chiles (if using) in a large skillet and heat over medium-low heat. Cook until the garlic softens, about 6 minutes (adjust the heat if necessary so that the garlic doesn't brown).
  • Meanwhile, cook the pasta until it is just barely al dente, reserving a little bit of pasta water.
  • Increase the heat to medium-high and add the tomatoes with a large pinch of salt. Cook until the tomatoes have just started to soften and release their juices, about 4 minutes. When the pasta is cooked, add it to the skillet along with the cheese. Cook for a couple of minutes, adding some of the reserved pasta water if it gets too dry. Just before serving, toss in the basil.
  • Serve with additional cheese and black pepper on top.

Notes

I used very small, dried cayenne chiles, but a pinch of chile flakes would also work well.

http://www.culinarycolleen.com/pasta-with-sun-gold-tomatoes/

Long time no talk! I guess I fell out of the blogging routine over the past few months… Life has been busy, but great. My nutrition program has been flying by and I’ll be applying to dietetic internships before I know it. While I think this blog will always be primarily a food and recipes [read more →]

This miso soup has been making a come-back this winter, so I was searching for ways to use the miso in our fridge when I came across this recipe for miso-creamed kale. I was sold when I read the description that it tests the limits how much umami you can use in a single dish. [read more →]

I’ve been experimenting with my slow cooker lately without much luck. I love the idea of slow cookers – that you can just set it, forget it, and dinner is just ready when you come home. And I love how slow cookers can make tough cuts of meat tender with almost zero effort. I just [read more →]

Potstickers have been on my things-to-make-someday list for way too long. I’m obsessed with them, and I always go through the bags of frozen potstickers from Trader Joe’s in, like, 2 days. And because it is a huge project to get around in, let alone check out at the Trader Joe’s closest to me, I [read more →]

Coconut Red Lentil Curry

Sometimes I’m amazed at what can be made out of pantry ingredients. The other day, I was trying to figure out what to make with what I had: red lentils, coconut milk, and lots of spices. A quick Google search later, I came across this recipe for coconut red lentil curry. The original recipe calls [read more →]

Beet, Orange, and Ginger Smoothie

I’ve been loving my morning smoothies so much that I recently tried to give up coffee to try to simplify my morning routine. Spoiler alert: I lasted a day and a half. I was already down to just a small cup in the morning (most of the time), and I thought it would just make [read more →]

Pasta e Ceci (Pasta with Chickpeas)

It’s taking everything in my power to not go on a rant about this weather. I know, it’s winter. I’m just a total wimp. I seriously have no idea how I survived living in Chicago for 2 years. But let’s focus on the positive. Soon we’ll be onto salads to lighten up for spring and [read more →]

Related Posts Plugin for WordPress, Blogger...


  • Popular

    • Smashed White Bean and Avocado Sandwich
    • Spicy Cajun Shrimp
    • A Green Smoothie for Beginners
    • Whole Wheat Sweet Potato Gnocchi with Chicken Sausage and Kale
    • Tomato Sauce with Zucchini, Summer Squash, and Eggplant