Sungold Tomato Spaghetti

Spaghetti With Sun Gold Tomatoes And Basil

This pasta is absolutely to die for! We grow extra Sun Gold cherry tomatoes just so we can make it a few times during the summer. Sometimes it only takes a handful of wonderful ingredients to make something so yummy! I am counting the days until our Sun Gold’s are ripe; they are so sweet and juicy!  In the summer the Tomato Guy, owner and tomato whisperer of Stony Paradise Organic Farm in Kelowna, appears at our farmer’s market.  He has gorgeous Sun Gold’s, that are like candy, sooo sweet!

Makes 2 Servings

4 Tbsp. EVOO, divided
8 oz. Sun Gold or other cherry tomatoes
2 garlic cloves, thinly sliced
¼ tsp. pepperoncino (red pepper flakes) or to taste
Kosher salt
6 oz. spaghettini or spaghetti
¾ cup Pecorino or Parmigiano Reggiano, finely grated, or a combination of both
8 medium fresh basil leaves, torn into pieces

Garnish:Toasted coarse, homemade breadcrumbs

Heat 3 Tbsp. EVOO in a large skillet over medium heat. Add tomatoes, garlic and pepperoncino, season with salt and cook, covered, slightly swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.

Meanwhile, bring a large pot of water to a boil. Add 1 Tbsp. salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup of pasta cooking water.

Transfer pasta to skillet with tomatoes; set over high heat. Add ½ cup of pasta cooking water. Cook pasta, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining 1 Tbsp. EVO, cheese, half the basil and toss until sauce coats pasta and pasta is al dente, adding more pasta cooking water if sauce seems too dry. Add remaining basil, season with salt. Place pasta in a large, warm serving bowl, top with toasted breadcrumbs.

Buona, buona, buona is all I can say!

Helpful link to:  Making Breadcrumbs.

Phyllis Signature


  1. Delicious!! Only thing I would change is less of the pepperincino. Recipe asks for 1/4 tsp. First time I made it I used 1/8 tsp (not a spicy food fan) and it was great but I couldn’t notice the pepperincino. This time I used the full 1/4 tsp and it was too spicy for both me and my hubby (who does like spicy). So….somewhere in between?

  2. Further to my comment…..not everyone likes Parmesan cheese. I used grated Aged Gouda. Works well and tastes great. It is my go to substitute for Parmesan or Romano or Asiago. Thanks, Phyllis!

  3. We love this dish so much I made it for California guests staying with us. There are 6 of us and I made enough pasta for 10 along with a salad and fresh Olive Bread.

    NO leftovers!

  4. One of my favourite recipes on your website. First enjoyed this at the Owen’s table and loved it. I have made it myself several times and have received nothing but compliments on it. Served it with a salad and asparagas. Awesome!!!! Plus, thanks to Phyllis’ suggestion had lactose free ice cream and fruit for dessert. Guests were so assorted, one lactose intolerent, one vegetarian, and two on a diet. Everyone got exactly what they wanted.

    Thanks Phyllis.

    • Hi Dianne! So nice to hear from you! Have you checked out my asparagus recipes? There is an asparagus vinaigrette that we adore at #5. You got lucky with the guests and their dietary restrictions! The only thing missing was a person who is “gluten-free”…

      I love to hear feedback of the recipes and of course the blog posts, so please keep in touch!

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