IMG_6898 Summer is the time for quick sauces. The California produce is so full of flavor, there really is no need to spend hours simmering to get a delicious tomato sauce. My new favorite tomato, the Sun Gold, is unbelievably sweet and so beautiful in color. Made in minutes, I think this sauce would be great with any pasta shape. Simply combine a pint of these little guys in a sauté pan with some garlic, onion, and olive oil. Cook for about 10 minutes until the tomatoes have started to break down and thicken. Toss with hot pasta and enjoy!


Makes 2 servings

1/2 lb pasta of your choice (I used Fusilli Bucatini)

1 pint sun gold tomatoes, remove green stems from the top, slice in half, you can leave some of the small ones whole

1/2 sweet onion, remove exterior, dice

2 garlic cloves, thinly sliced

1/4 bunch basil, leaves removed and stems discarded

2 tablespoons olive oil

red chili flake

sea salt

freshly cracked black pepper

parmigiano reggiano


IMG_6883Bring a large stock pot of water to a boil. Season generously with salt.


IMG_6886While water is coming to a boil, heat olive oil in a sauté pan on medium-low heat. Add the garlic, onion, and a small pinch of chili flake. Cook, stirring frequently, until the onion has softened and become translucent, about 4 minutes. Season with a small pinch of sea salt.

IMG_6884Add the cherry tomatoes. Cook on medium low heat for 5-10 minutes, until the sauce has thickened and the tomatoes have started to breakdown.

IMG_6891Taste and season with salt and pepper.

Cook the pasta in the boiling water until al dente. Scoop hot pasta directly into the sauté pan with the sauce. Add the basil leaves and toss until pasta is coated. Add a little pasta water if necessary.

IMG_6889Taste and season with salt and pepper.

IMG_6893Scoop pasta into individual bowls and top with freshly grated parmigiano reggiano. Serve immediately.