Pasta with Roasted Sun Gold Tomato Sauce

5.0
(2)
2 Reviews

Cherry tomatoes are roasted on a sheet pan and then cooked down with garlic, a pinch of sugar, and olive oil until the liquid has thickened for this quick, fresh tomato sauce. Use Sun Gold tomatoes for a stunning orange sauce; if they're not available, use any small, sweet cherry tomatoes you can find.

By
Nina Friend
Nina Friend
Nina Friend
Nina Friend is a New York-based writer who covers food, drink, travel, lifestyle, and sports. Nina’s work has appeared in Vogue, Air Mail, Bon Appétit, Cherry Bombe, Food & Wine, The BBC, and NBC Sports, among others.
Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Pasta With Roasted Sun Gold Tomato Sauce
Photo: Photo by Linda Xiao / Food Styling by Kate Buckens / Prop Styling by Maeve Sheridan
Active Time:
15 mins
Total Time:
45 mins
Servings:
4
Cook Mode (Keep screen awake)

Ingredients

  • 3 pints Sun Gold tomatoes

  • 8 garlic cloves, peeled

  • 1 cup olive oil, divided 

  • 4 teaspoons kosher salt, divided

  • ¾ teaspoon black pepper, divided

  • 1 tablespoon granulated sugar

  • 1 (16-ounce) package pasta (such as casarecce), cooked according to package directions

  • Shaved Parmigiano-Reggiano cheese and flaky sea salt, for serving 

Directions

  1. Preheat oven to 400°F. Place tomatoes and garlic on a parchment paper–lined baking sheet. Drizzle with 1/2 cup olive oil, and season with 2 teaspoons kosher salt and 1/4 teaspoon pepper; toss to combine. Roast in preheated oven until tomatoes are blistered, 30 to 45 minutes. Remove from oven; smash garlic with a fork.

  2. Place roasted tomatoes, garlic, and pan juices in a saucepan, and bring to a simmer over medium. Add sugar, remaining 1/2 cup olive oil, remaining 2 teaspoons kosher salt, and remaining 1/2 teaspoon pepper. Cook, stirring occasionally, until tomatoes have burst and sauce has thickened, 6 to 8 minutes.

  3. Toss pasta with tomato sauce. Top with cheese and flaky sea salt. 

Originally appeared: August 2021

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