The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
The other day, I stopped by the farmers market and couldn’t resist grabbing two pints of the cutest little Sungold tomatoes you’ve ever seen. They were practically begging to be turned into a jammy, sunshine-filled sauce. Paired with tender green garlic and tossed with pasta, this dish is basically summer in a bowl.
It’s bright, cozy, and full of flavor and yes, it was totally worth the $16. Whether you’re cooking for yourself or someone you love, this is one of those simple dishes that tastes like way more effort than it actually takes.
Method
1. Sauté the Aromatics
Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is warm, add your thinly sliced shallot and green garlic. These aromatics will give the sauce its savory base. Let them cook for about 3 to 5 minutes, stirring occasionally, until they turn soft and fragrant. You want them to be tender but not browned just enough to release all their lovely flavor into the oil.
2. Add the Sungold Tomatoes
Next, add your halved Sungold tomatoes straight into the skillet. Give everything a good stir to coat the tomatoes in the garlicky oil. Then, let them sit for a few minutes without stirring. This step helps them start to soften and release their juices. The heat will coax out their natural sugars and create a flavorful base for your sauce.
3. Simmer and Smash
Turn the heat down to low. Using the back of a wooden spoon, gently press down on the softened tomatoes to start breaking them apart. You’re not looking for a smooth puree just a chunky, rustic sauce. Continue to cook the mixture on low heat, stirring now and then, for about 10 to 15 minutes. The sauce should reduce slightly and become jammy and thick. This is the heart of the recipe, so give it time to build flavor. When it looks glossy and rich, season with salt, black pepper, and red pepper flakes to your liking. For extra depth, stir in 2 tablespoons of butter at this stage. It’s optional, but it adds a lovely silky finish.
4. Boil the Pasta
While the sauce is bubbling away, bring a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions until al dente. Just before draining, scoop out about ½ cup of the pasta water and set it aside you’ll use this to bring the sauce and noodles together later.
5. Combine Pasta and Sauce
Once the pasta is drained, add it directly to the skillet with the tomato sauce. Sprinkle in the chopped basil and use tongs or a pasta fork to toss everything together. The goal is to coat the pasta in that thick, jammy sauce so each bite gets a burst of sweet tomato flavor. If the sauce feels too thick or sticky, slowly pour in a splash of the reserved pasta water, stirring as you go, until it loosens up and becomes glossy again.
6. Finish and Serve
Once the pasta is coated and everything is well combined, you’re ready to plate. Divide the pasta between bowls and finish with a generous shower of grated parmesan and a few extra basil leaves on top. The result should be rich, sweet, savory, and a little spicy all wrapped up in a cozy bowl of pasta.
Necessary Tools
- Large skillet or sauté pan
- Large pot for boiling pasta
- Wooden spoon (for smashing tomatoes!)
- Sharp knife
- Cutting board
- Pasta strainer
- Tongs or pasta fork
- Measuring spoon
Sungold Tomato And Green Garlic Pasta
Cuisine: AmericanDifficulty: EasyServings
3
servingsPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesIngredients
½ lb pasta (any shape you love)
2 tbsp olive oil
1 shallot, thinly sliced
2 stalks green garlic, thinly sliced
2 pints Sungold tomatoes, halved
Handful of fresh basil, roughly chopped
2 tbsp butter (optional but lovely)
Salt, to taste
Black pepper, to taste
Red pepper flakes, to taste
Grated parmesan, for serving
Directions
- Heat the olive oil in a large skillet over medium heat. Add the sliced shallot and green garlic. Cook for about 3–5 minutes until soft and fragrant.
- Add the halved Sungold tomatoes and stir everything together. Let the tomatoes sit undisturbed for a few minutes so they can start to break down and release their juices.
- Turn the heat to low. Use the back of a wooden spoon to gently smush the tomatoes into a chunky sauce. Stir occasionally and let the sauce simmer until it becomes thick and jammy, about 10–15 minutes.
- Season with salt, black pepper, and red pepper flakes to your taste. If you’re feeling it, stir in a couple of tablespoons of butter for that silky finish.
- While the sauce is cooking, bring a large pot of salted water to a boil and cook your pasta according to package instructions. Save about ½ cup of the pasta water before draining.
- Add the cooked pasta and chopped basil to the skillet. Toss well to coat the noodles in that gorgeous sauce. If it’s a little too thick, add some pasta water a splash at a time until it’s just right.
- Plate it up and sprinkle generously with Parmesan and extra basil on top.
Notes
- Don’t rush the tomatoes; low heat helps them break down into that jammy texture without burning.
- Smash gently! You want a chunky sauce, not tomato soup.
- Be careful with the pasta water, it’s easy to go from perfect to too watery. Add slowly.
- Taste as you go. The sweetness of Sungolds varies, so adjust salt and acid (like a squeeze of lemon) if needed.
- Butter is optional but highly recommended for richness. Don’t add it too early, or it may separate.
Serving Suggestions
- Serve with crusty bread to scoop up all that jammy sauce
- Add a side salad with lemon vinaigrette for a fresh bite
- Want some protein? Top with a poached egg or add white beans
- Great with a chilled glass of white wine or sparkling water with lemon
Fun Fact
Sungold tomatoes are known for being one of the sweetest cherry tomato varieties out there. Their bright orange color means they’re loaded with beta-carotene, and they make a fantastic sauce without needing any added sugar.
Conclusion
This sun gold tomato and green garlic pasta is sunshine in a bowl. It’s simple, quick, and perfect for any night of the week when you want to feel a little fancy without the stress. Plus, it’s a great way to use those gorgeous tomatoes when they’re at their peak.
