This easy Sun Gold Tomato Pasta combines the sweet burst of tomatoes, zucchini, shallots, and garlic into a fresh summer dinner that's ready in just 20 minutes. As the tomatoes cook, they create a naturally silky sauce that coats every nook and cranny of pasta without the need for heavy cream.
Recipe at a Glance
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Total Time | 20 minutes |
| Servings | 4 |
| Difficulty Level | Easy |
| Cuisine Type | Italian-Inspired |
| Best For | Easy Weeknight Dinners, Family Friendly, Pantry Staples, Low Budget Cooking, Summer Recipes |
| Main Ingredients | Sun Gold Tomatoes, Shallots, Garlic, Zucchini, Cheese |
| Farmers Market Friendly | Yes |
Why You'll Love This Recipe
Summer tomatoes like sun golds are perfect for recipes like this easy 20-minute pasta. You'll also appreciate that this recipe is:
- Ready in 20 minutes
- Uses summer produce at their peak
- A light and satisfying summer supper
- A one skillet sauce
- A great way to use garden zucchini and tomatoes in abundance
- Easy to customize with cheese and protein options like grilled chicken
What Makes Sun Gold Tomatoes Perfect for Pasta?
Sun golds have been prolific growers in our backyard garden. They have been easy to care for and produce an abundance of tomatoes that carry us throughout summer for a variety of recipes. What makes them the perfect tomato for pasta involves their naturally low acidity and the way they burst quickly when cooked. They release their juices quickly during cooking, helping to create an almost buttery sauce. And because they're small and cook quickly they are perfect for making super quick weeknight dinners.
Ingredients for This Sun Gold Tomato Pasta Recipe
Seasonal ingredients at their peak summer deliciousness are the focal point for this recipe. Namely, we need just 5 key ingredients described below. Scroll down for the full recipe card with instructions.
Sun Golds are a prolific producer in our garden this year and I've been harvesting a basket weekly. I love their sweet flavor and how easy they break down into this delicious sauce. We also have a basket of mixed cherry tomatoes from our recent River Dog Farm CSA and I'll likely repeat this recipe using those tomatoes next week.
Zucchini is another summer garden veggie that is always on hand. It grows easily and there are so many use cases for it. While they add a bit of texture and another layer of summer freshness, they melt beautifully into the sauce as it slightly caramelizes. If you like Spaghetti alla Nerano, you'll love this quicker and less fried take.
Shallots and Garlic are our aromatics here. I'm a big fan of both and grow them in the garden, too. We're using 4 garlic cloves here so don't be shy about it. This adds a great depth of flavor to bring out the zucchini and Sun Golds in their prime.
Pasta shapes of any choice work well here. I have my own personal preferences like Creste di Gallo, but penne is a classic option. We want pasta shapes that have ridges that help hold the sauce and cheese. Choose the one you have on hand and like best.
Ingredient Swaps and Substitutions
| Ingredient in This Recipe | Swap or Substitute For... |
| Sun Gold Tomatoes | Mixed Cherry Tomatoes, Early Girl Tomatoes, Heirloom Tomatoes (cut into small pieces) |
| Zucchini | Chard, Paddy Pan Squash, Italian Heirloom Squash |
| Shallots | Onion |
| Pasta | Penne, Rigatoni, Shells, Zucchini Noodles, Cooked Polenta, Gluten-free pasta |
| Parmesan Cheese | TomaProvence, Pecorino Romano |
How to Make this Sun Gold Tomato Pasta
In a large high-side sauté pan or skillet, heat olive oil over medium heat. Add shallots and cook until softened, about 3 minutes. Add zucchini and cook, stirring occasionally, until the edges begin to brown and slightly caramelize, about 10 minutes.
While the zucchini cooks, bring a large pot of salted water to boil. Add dried pasta and cook until al dente, about 6-8 minutes according to package instructions.
Add the garlic to the zucchini followed by tomatoes. Season with salt, pepper, and crushed red pepper flakes. Cook another 5 to 10 minutes until the tomatoes burst and juices cook down to craft a sauce.
Add cooked pasta to the sauce followed by cheese. Stir to coat pasta in sauce and cheese as it melts. Serve and garnish with more grated cheese and fresh basil.
Expert Tips for the Home Cook
- You can prep the sauce ahead of time and even freeze. Allow sauce to cool completely to room temperature and freeze in Souper Cube silicone freezer trays. Store sauce cubes in gallon sized freezer safe bags for up to a year in the freezer.
- You can meal prep this sauce for the week's dinners and store in an airtight container for up to 5 days.
- When preparing the pasta water, be sure to salt generously. The water should taste salty. This is what adds flavor to the pasta and ensures the finished dish is well seasoned. I aim for a tablespoon or two of salt to the 10 to 12 cups of water for the pasta.
- Finish the pasta in the skillet rather than pouring the sauce over the cooked noodles. I like to add the pasta followed by the grated cheese. The cheese sticks to the pasta and the sauce sticks to the cheese. It all melds together beautifully once done.
- Keep this dish vegetarian or add any additional protein you like. I've enjoyed this with grilled chicken or shrimp. You can also add crumbled Italian sausage or cooked white beans.
FAQ
You absolutely can use cherry tomatoes instead. I make a variation of this recipe with diced early girl tomatoes, too.
Choose pasta shapes with ridges that help the sauce cling to the pasta. Penne rigate is a classic option along with rigatoni rigate. Creste di gallo is a fun shape and the one featured in the photos here is radiatori. Both are wonderful for sauces like this.
No need to peel the zucchini at all. Simply slice thin into half moons. Because zucchini has high water content, slicing them thin helps them to cook down quickly. The slight caramelization here also adds a depth of flavor that enhances this dish.
You can prep the sauce up to 5 days in advance. On the day you're serving it, you can cook the pasta separate. Reheat the sauce in a skillet then add the cooked pasta to it when ready. Finish with the grated cheese.
Pasta water contains the starches from the pasta which helps to thicken the sauce. It's help to keep a ¼ cup of pasta water after cooking the pasta in case you need to thin out the sauce or help thicken it slightly. If you need it, great. If you don't you can discard.
A Season to Savor: Sun Gold Tomatoes and Other Heirloom Varieties
This is a dish meant for mid to late summer. Sun Golds are at their sweet peak, bursting with rich flavor that transforms into a silky sauce with little more effort than bringing together olive oil, garlic, and a bit of heat from the pan. Paired with zucchini, also at its peak, this recipe celebrates that vibrant produce that makes seasonal cooking so much more rewarding.
Whether you're gathering vegetables from your backyard garden or filling you basket at the local farmers market, ingredients at their peak simply taste better. And when we're using quality ingredients, we need little more than a handful of pantry staples and just a half hour (or less) to make a meal that feels effortlessly special.
Rather than masking fresh ingredients with heavy sauces or complicated techniques, recipes like this invite us to enjoy the season in the simplest of means. We're reminded that some of the most memorable meals can be found from slowing down, shopping locally when we can, and allow peak-season ingredients to tell the story of the moments we're crafting, together.
Wine Pairing Suggestions for This Sun Gold Tomato Pasta
This light, vegetable forward pasta deserves a wine that compliments the bright, summer flavors without overwhelming them. Crisp white wines and lighter-bodied reds have a vibrant acidity that bring out the sweetness of the tomatoes and herbaceous notes of the basil.
Sauvignon Blanc
Illumination by Quintessa is a go-to for Sauvignon Blanc in our house. From Quintessa: "The 2024 Illumination shows a remarkable depth of flavor. Aromas of Meyer lemon zest, white peach, yuzu, honeysuckle, orange blossom, and crystallized ginger are all elevated by a lovely acidity. A savory minerality layers itself among the appealing fruit flavors and hints at the complexity that will continue to reveal itself as the wine ages."
More Summertime Pastas
Summertime pastas are simple and ridiculously easy to make. Whether it's this creamy corn pasta or this caramelized zucchini version or this classic heirloom tomato sauce version, summer pastas are a staple of the season.
20-Minute Sun Gold Tomato Pasta with Zucchini and Shallots
Equipment
- 1 3 quart sauce pan
Ingredients
- 1 pint Sun Gold tomatoes halved
- 1 medium zucchini thinly sliced
- ⅓ cup finely chopped shallots
- 4 garlic cloves minced
- 8 ounces dried pasta shape of choice
- ½ cup grated parmesan
- 3 tablespoons olive oil
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- Torn fresh basil leaves for garnish
Instructions
- In a large high-side sauté pan or skillet, heat olive oil over medium heat. Add shallots and cook until softened, about 3 minutes. Add zucchini and cook, stirring occasionally, until the edges begin to brown and slightly caramelize, about 10 minutes.
- While the zucchini cooks, bring a large pot of salted water to boil. Add dried pasta and cook until al dente, about 6-8 minutes according to package instructions.
- Add the garlic to the zucchini followed by tomatoes. Season with salt, pepper, and crushed red pepper flakes. Cook another 5 to 10 minutes until the tomatoes burst and juices cook down to craft a sauce.
- Add cooked pasta to the sauce followed by cheese. Stir to coat pasta in sauce and cheese as it melts. Serve and garnish with more grated cheese and fresh basil.
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