This beautifully orange pasta sauce will have you holding onto summer for just a little longer. And I don't know about you, but I for one don't want summer to end so soon. The produce at the end of the summer may just be my absolute favourite because tomatoes are just SO GOOD right now. And if you come across some of these beautiful orange sungold tomatoes, please, please, pick some up. And then make this sungold tomato pasta sauce. This pasta with sungold tomatoes is made using burst sungold tomatoes, sautéed shallots, garlic and saffron. The bright orange/yellow hue is stunning and of course, absolutely delicious.
If you're unfamiliar with using sungold tomatoes, here is a little more info about them.
I would encourage you to use sungold tomatoes for this recipe because of the beautiful colour of the sauce (and the taste of sungolds), but if you can't find them, this can be made with regular cherry tomatoes.
Here's everything you'll need for this sungold tomato recipe.
Besides the taste, another reason I think you'll love this blistered cherry tomato pasta recipe is how easy it is to make.
All it takes is a little time sautéing the shallots, garlic and tomatoes. Doing this releases so much more flavour and leads to a richer and more flavourful pasta sauce.
Here's how to make it.
Bring a large pot of water to a boil and remove 1/4 cup and pour into a bowl. Add the saffron and set aside. Keep the water simmering with a lid to cook the pasta later and season the water with salt.
Heat a large skillet over medium-low heat and add the olive oil. Once hot, add the shallots and cook, stirring occasionally until softened and just starting to brown on the edges slightly, about eight to ten minutes.
Add the garlic and Aleppo pepper and stir to incorporate. Sauté until fragrant, about one to two minutes.
Add the tomatoes and reserved saffron and water.
Increase the heat to medium and simmer until the tomatoes have started to burst, about ten minutes.
Meanwhile, cook the pasta in the large pot of water just short of package directions. Drain and set aside.
Transfer about 3/4 of the tomato mixture to a blender and blend until smooth.
Reduce the heat to low and pour the sauce back into the skillet with the remaining tomatoes and add the pasta along with the butter.
Use tongs to toss everything together until the sauce has turned glossy and the pasta has cooked a bit more. Add in the parmesan and toss again.
Divide the pasta onto plates and top with extra parmesan, basil, a sprinkle of sumac and finishing oil. Season with salt and pepper to taste. Enjoy!
I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
I've recently purchased this finishing oil from Graza and I'm absolutely obsessed with it. This oil is meant to be used to finish a dish after cooking, it has a stronger, spicier taste than regular olive oil. The quality of this product is also top notch. And I love the squeeze bottle design which makes it easy to drizzle.
I really, really love noodles and pasta, so be sure to check out these other fun recipes!
Are you ready to make this? Let's get to it!
As always, if you make this sungold tomato pasta please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
This recipe was inspired by the always inspiring, Wishbone Kitchen.
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This end of summer sungold tomato pasta is made with beautiful blistered cherry tomatoes, saffron, shallots and garlic for an unbelievably delicious sauce.