Pasta with Roasted Sun Gold Tomato Sauce

Cherry tomatoes are roasted on a sheet pan and after that prepared down with garlic, a pinch of sugar, and olive oil till the liquid has thickened for this fast, fresh tomato sauce. Use Sun Gold tomatoes for a spectacular orange sauce; if they’re not readily available, utilize any little, sweet cherry tomatoes you can find.

Pasta With Roasted Sun Gold Tomato Sauce

Active ingredients
3 pints Sun Gold tomatoes

8 garlic cloves, peeled

1 cup olive oil, divided

4 teaspoons kosher salt, divided

3/4 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
Drizzle with 1/2 cup olive oil, and season with 2 teaspoons kosher salt and 1/4 teaspoon pepper; toss to integrate. Roast in preheated oven till tomatoes are blistered, 30 to 45 minutes.

Location roasted tomatoes, garlic, and pan juices in a pan, and bring to a simmer over medium. Sugarcoat, remaining 1/2 cup olive oil, remaining 2 teaspoons kosher salt, and staying 1/2 teaspoon pepper. Cook, stirring periodically, till tomatoes have burst and sauce has thickened, 6 to 8 minutes.

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

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