Pasta with Sun Gold Tomatoes and Onion

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Pasta with Tomatoes and Onion-2

I met Olga at the Cookbook Conference earlier this year. She’s one of the hardest working food writers that I know. Her Sassy Radish blog is my weekly delight, especially her Friday Link Love posts that capture every single interesting bit of content on the Web in a given week. If you’re not addicted to her links, you will be.

Olga recently made the easiest of pasta dishes filled with local tomatoes and onions. Thanks, Olga, for letting us share the comfort food love on Eat Boutique! Recipe and notes below…

Pasta with Tomatoes and Onion-1

Pasta with Sun Gold Tomatoes and Onion

With an a-ha! moment from Bon Appetit; technique adapted from Franny’s: Fresh. Seasonal. Italian.

There are many ways you can put your own twist on this. Sometimes, I have a lonely ear of corn lying around and in it goes with the tomatoes. Last time I made this, I have half a zucchini left and I chopped it up and threw it in there. Think of light, crisp summer vegetables that will go well with it, and that you’ll like, and feel free to improvise.

Serves: 4

Ingredients:

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves finely chopped
  • 2 sprigs fresh basil
  • 1 sprig fresh thyme
  • 1 pint Sun Gold tomatoes, halved
  • 2 tablespoons sherry vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound (or 500 grams) penne or your favorite pasta
  • Grated Parmigiano-Reggiano

Directions:

  1. Heat oil in a large skillet (large enough to hold your cooked pasta in the end) over medium heat until it shimmers. Add the onion and cook, stirring often until soft but not brown, 6 to 8 minutes. Add the garlic, basil, and thyme and cook, stirring often, until fragrant, about 2 minutes. Add the tomatoes and vinegar, and cook stirring occasionally, until tomatoes release their juices and a sauce forms, 10 to 15 minutes. Discard the herbs and season to taste with salt and pepper. If you made this slightly ahead of the pasta, you can turn the heat off and let the sauce sit while you finish the pasta.
  2. Meanwhile, cook the pasta in a large pot of boiling, generously salted water (it should taste like the ocean), stirring occasionally, until almost al dente but still a little firm to the bite. Reserve 1 cup of the pasta water and drain the pasta.
  3. Add the pasta and 1/2 cup of the pasta water to sauce in the skillet. Return the skillet to medium-high heat and cook, tossing and adding more pasta water as needed, until the sauce thickens and coats the pasta, about 2 minutes. By now, the pasta should be done perfectly al dente.
  4. Divide the pasta across the bowls and sprinkle with some grated cheese. Serve immediately.
All photos taken and styled by Olga Massov/Sassy Radish.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.

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