Sungold Tomato Pasta

This has been an exceptionally prolific summer for our tomato crop, including these sweet Sungolds, that never seem to quit. Before cleaning up the garden for the season, I harvested the remaining ripe Sungolds and was looking for a way to use them, other than eating out of hand.

I got some ideas from readers on my Instagram page, but in the end settled on a pasta dish that was inspired by the website Wishbone Kitchen. You'll need to saute the onions and garlic slowly, so they become golden brown.

Then add the tomatoes, a couple of basil stems (yes, save the leaves for later) plus some seasonings.

Smash the tomatoes and let everything simmer for 20 minutes.

Puree the mixture in a blender, then strain through a sieve to remove the skins (unless you don't mind them, but I wanted a smooth puree.)

I added the butter and tasted at this point, and since the tomatoes weren't as sweet as they had been earlier in the summer,  I squirted in a tablespoon of honey.

Mix with your choice of pasta and parmesan cheese and garnish with basil leaves.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)

Sungold Tomato Pasta

printable recipe here

Ingredients:

3 cups Sungold tomatoes

1 tablespoon olive oil

1/4 cup sliced onion

2 cloves garlic

dash of red pepper flakes

2 stalks of basil (save leaves for decoration)

1 tablespoon honey, optional

4 tablespoons butter

1/2 cup grated parmesan cheese

pasta water, if needed

1/2 lb. pasta

1/2 cup parmesan cheese, grated

Directions:

In a saucepan, add the olive oil and the sliced onions. 

Sautè for about 1/2 hour on low heat until they turn golden. 

Add the garlic and sautè for another 10 minutes. 

Then add the tomatoes and seasonings, and using a potato masher, smash the tomatoes when they soften. Cook for about 20 minutes, then remove to a blender and whir until smooth. 

The skins are not likely to be blended, so if you want a totally smooth sauce, press the mixture through a sieve.

Remove the sieve and add the butter to the sauce. 

Add the honey, optional

Cook the pasta, retaining some of the pasta water. 

Add the pasta to the sauce in the pan, swirling to coat the pasta and adding some of the pasta water if the mixture needs to be thinned.

Add the parmesan cheese and mix thoroughly 

Garnish with basil leaves before serving.