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


  • 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


  • 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.


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

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