Sungold Tomato Pomodoro
A silky, jammy summer pasta you’ll want on repeat
When Sungold tomatoes are in season, I pretty much always have a pint (or two) on hand. They’re so sweet and flavorful that you don’t need to do much, which is exactly the point of this pasta. It’s the summer recipe I turn to when I want something simple but really satisfying.
You just simmer jammy tomatoes with olive oil, a splash of white wine (which is optional), and garlic that gets soft enough to mash right into the sauce. Then it all comes together with butter, Parmesan, and pasta water until it’s silky and just the right amount of rich. A handful of torn basil at the end keeps it fresh, and that’s really all it needs. Enjoy!
Tips to Take This from Good to Great:
Use high-quality olive oil (especially for finishing)
Don’t skip the white wine it balances the sweetness. If you don’t use wine, add the juice from 1/2 lemon instead.
Simmer uncovered at the end to reduce excess liquid, if needed.
Emulsify with butter, pasta water, and Parmesan for a silky sauce
Season with freshly cracked black pepper for depth
Finish with torn fresh basil (don’t cook it)
Optional: Add lemon zest or a drizzle of chili oil for contrast
Sungold Pomodoro
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Ingredients
