The 5-Ingredient Pasta I Can't Wait to Make All Year

There are dishes I love, and then there are those I eagerly await all year. But you might ask, if I love them so much, why not make them year-round? Well, the ingredients they rely on are only available at the grocery store or farmers' markets for a brief window of time. Among all the summer produce I look forward to—think corn, peaches, cherries—there's one elusive fruit that stands above all the rest: tomatoes.

While I’m a fan of a big, juicy beefsteak or a colorful, misshapen heirloom, there’s one tiny tomato I absolutely cannot get enough of: Sun Gold tomatoes. Here’s why I rush to the market the moment they’re back in season.

What Are Sun Gold Tomatoes?

Sun Gold tomatoes are a variety of cherry tomatoes, small and either orange or yellow, known for their intensely sweet, juicy flavor with a hint of floral notes. They typically appear in markets around late July and stick around until late August or September, following the typical tomato season. If you’re into gardening, they’re also a great variety to try growing at home.

My Go-To Recipe for Sun Gold Tomatoes

Sun Gold tomatoes have earned their place in the produce world. With their unique sweetness and low acidity, they’re a favorite for chefs and home cooks alike, especially for creating sweet, summery dishes like pasta (Chef John agrees!). And I’m definitely one of the many who can’t resist them.

Every summer, I eagerly await the return of Sun Gold tomatoes at my local farmers market. As soon as they arrive, I grab a few pints and rush home to make my favorite dish: creamy Sun Gold Pasta. It’s the perfect summer meal—quick, fresh, and doesn’t require turning on the oven.

While you can make this 5-ingredient pasta with any type of cherry tomato, there's something about the yellow and orange varieties—like Sun Gold, Sun Sugar, and Yellow Currant—that makes the dish even more special and flavorful.

How to Make My Favorite 5-Ingredient Sun Gold Tomato Pasta

I’ll admit, I’m not the best at writing formal recipes (see here and here), but I can definitely guide you through making this dish in under 30 minutes. If you prefer having precise measurements and instructions, one of my favorite restaurants just posted their version of this recipe on Instagram. We also have a similar recipe right here on Dinogo.

Get the Recipe: Campanelle with Cherry Tomatoes

Heat a few tablespoons of olive oil in a high-sided pan or small sauce pot over medium heat. At the same time, bring a separate pot of salted water to a boil. Once the oil is warm, add 2-3 small garlic cloves (minced for a stronger garlic flavor, or thinly sliced for a milder one). I like to toss in a few red pepper flakes at this stage, but that’s totally optional. Once the garlic is fragrant and lightly toasted, add two pints of cherry tomatoes—Sun Golds are my absolute favorite.

To speed things up, you can crush or halve the tomatoes before adding them to the pot, but it’s not necessary. Season the tomatoes with salt and pepper, then reduce the heat and let them simmer until they burst (use the back of a spoon to break them open if needed). Once the tomatoes have burst and released their juices, stir in 1-2 tablespoons of butter. Taste the sauce—it should be sweet, not overly acidic. If it tastes a bit bitter (this can happen if the tomatoes aren’t in peak season), add a pinch or two of sugar to balance the acidity.

Once your water is boiling, add 1/2 pound of your preferred pasta shape and cook it for 1-2 minutes less than the package's suggested al dente time. I prefer using a curly or tube-shaped pasta so the sauce clings to it better.

When your pasta is ready, drain it, reserving about 1/4 to 1/2 cup of the pasta water. By this point, the tomato sauce should be ready—about 10 minutes for the tomatoes to break down. Add the drained pasta to the tomato sauce along with 1/2 to 1 cup of grated Parmesan or pecorino cheese, and a few splashes of pasta water at a time. Stir until the sauce becomes smooth and glossy. For an extra creamy finish, you can add another tablespoon of cold butter to 'mount' the sauce, just to make it even richer—if you really want to go all out!

Serve your pasta topped with extra cheese, fresh basil, and a drizzle of olive oil. It will undoubtedly be the most indulgent, satisfying, and downright delicious dish you'll make all summer. Sun Gold tomatoes have a unique sweetness that creates the most perfectly balanced tomato sauce you’ll ever taste. I guarantee this 'recipe' will have you returning to the farmstand week after week to pick up more Sun Golds until the season is over.