At the height of their season, you’ll find tomatoes in all shapes, sizes and colors at the farmers market. Yellow cherry tomatoes, or Sungold if you can find them, make for a delicious, quick-cooking fresh tomato sauce that screams summer, and is bursting with flavor.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 10 ounces mezzi rigatoni
- 5 tablespoons extra-virgin olive oil
- 6 cloves garlic, sliced
- 2 pints yellow or orange cherry tomatoes (such as Sungolds), halved
- 1/4 teaspoon red pepper flakes
- 1 cup packed fresh basil, large leaves torn
- Freshly grated Pecorino-Romano cheese (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil and garlic in a large wide pot or large skillet over medium-high heat. Cook, swirling the garlic in the oil, until golden brown, 2 to 3 minutes. Add the cherry tomatoes and season with a big pinch of salt and the red pepper flakes. Cook, mashing the tomatoes with a wooden spoon or potato masher, until softened and saucy, about 3 minutes. (If the pot seems dry, reduce the heat to medium and add a few tablespoons of the pasta cooking water.) Remove from the heat.
- Add the basil, pasta and 1/4 cup of the reserved cooking water to the tomato sauce. Stir well and toss to coat, gradually adding the remaining cooking water, 1 tablespoon at a time, if needed. Season with salt. Divide the pasta among bowls; top with cheese.
Nutrition Facts
| Calories | 440 |
| Total Fat | 19 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 393 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 4 grams |
| Protein | 11 grams |
| Sugar | 3 grams |
| Calories | 440 |
| Total Fat | 19 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 0 milligrams |
| Sodium | 393 milligrams |
| Carbohydrates | 57 grams |
| Dietary Fiber | 4 grams |
| Protein | 11 grams |
| Sugar | 3 grams |
Reviews
I have an annoying abundance of yellow tomatoes in my garden and was desperate to do something quick with them for dinner. I did make some changes to suit my pallette, though the recipe didn’t need them. Changes I made to this included adding a yellow onion, adding about a tsp of sugar to brighten the tomato, I added a zucchini from the garden, and I let the sauce simmer for longer than 3 minutes (maybe closer to 8 or 9). This dish was SO delicious. The sauce was super emulsified and creamy, the flavors and textures were really satisfying together. I’m pumped to make this again, and was surprised by what my yellow tomatoes can do in this recipe. Now I’m really excited to try some other fun things with them. Thank you!