Yellow Cherry Tomato Pasta
Prep Time:
10 Minutes
Serves:
4 Servings
Cook Time:
20 Minutes
Author
Krystal Roberts
About the Recipe
This yellow cherry tomato pasta celebrates the natural sweetness of Sun Gold tomatoes with garlic, basil, and olive oil. Blistered tomatoes added at the end provide juicy bursts of flavor and beautiful texture.
Ingredients
Pasta
- 12 oz (340 g) spaghetti, linguine, or pasta of choice
Sauce
- 2 tbsp olive oil
- 6 garlic cloves, thinly sliced or minced
- 4 cups Sun Gold cherry tomatoes
- Salt, to taste
- Freshly cracked black pepper, to taste
- ¼–½ tsp red pepper flakes (optional, plus more for serving)
- ½ cup fresh basil, roughly torn
- ½ cup reserved pasta water, as needed
- Garnish
- 1 cup Sun Gold cherry tomatoes
- Fresh basil leaves
- Red pepper flakes
- Vegan parmesan (optional)
Servings
Yields
Ingredients
Pasta
Ingredients
Ingredient
12 ounces spaghetti, linguine, or pasta of choice
Sauce
Ingredients
Ingredient
2 tablespoons olive oil
Ingredient
6 cloves of garlic, thinly sliced or minced
Ingredient
4 cups Sun Gold cherry tomatoes
Ingredient
Salt, to taste
Ingredient
Freshly cracked black pepper, to taste
Ingredient
¼–½ teaspoon red pepper flakes, plus more for serving, optional
Ingredient
½ cup fresh basil, roughly torn
Ingredient
½ cup reserved pasta water, as needed
Garnish
Ingredients
Ingredient
1 cup Sun Gold cherry tomatoes
Ingredient
Fresh basil leaves
Ingredient
Red pepper flakes
Ingredient
Vegan parmesan (optional)
Linked Recipes
Preparation
Step 1
Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve ½ cup pasta water, then drain.
Step 2
Heat a dry skillet over medium-high heat. Add 1 cup Sun Gold tomatoes and cook for 3–5 minutes, turning occasionally, until blistered and lightly charred. Transfer to a plate.
Step 3
In the same skillet, heat the olive oil over medium heat. Add the garlic and cook for 30–60 seconds, just until fragrant.
Step 4
Add the remaining 4 cups Sun Gold tomatoes with salt and black pepper. Cook for 8–10 minutes, stirring occasionally and gently pressing the tomatoes as they soften and burst. Stir in the red pepper flakes if using and add pasta water as needed to loosen the sauce. Remove from the heat and stir in the torn basil.
Step 5
Add the cooked pasta and toss until evenly coated, adding more pasta water if necessary.
Step 6
Divide among bowls and top with the charred tomatoes, fresh basil, red pepper flakes, and vegan parmesan if desired. Serve immediately.
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