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This Easy Sungold Tomato Pasta is a celebration of summer. Fresh Sungold cherry tomatoes are cooked down into a sweet, aromatic tomato sauce, then tossed with pasta and white beans. Simple pasta dinners don’t get much fresher and more flavorful than this! Vegan, Gluten-Free Option.
If you’ve scored a bunch of Sungold tomatoes, this Vegan Cherry Tomato Pasta is the perfect way to use them. Those sweet, orange gems practically cook themselves into a jammy, silky pasta sauce that tastes like summer. Just toss in some creamy white beans for a protein boost and lots of fresh basil, and you’ll have an easy pasta dinner in under 30 minutes!
Table of Contents
What Are Sungold Cherry Tomatoes?
If you’ve ever tried a Sungold tomato, you’ll understand why my husband and I wanted (no, needed!) to plant two FULL garden beds of them this year. They’re one of the most popular cherry tomato hybrids because they’re packed with flavor. Sweet, bright, and juicy with an eye-catching yellow-orange color, I can’t stop myself from eating them straight off the vine.
And when I can resist popping them like candy, I toss them into this Sungold Cherry Tomato Pasta. This 30-minute meal starts with a simple homemade tomato sauce made from cooked and mashed Sungolds, caramelized shallots, garlic, and lots of fresh basil. Folded together with al dente pasta and a can of white beans for protein and fiber, it’s best enjoyed on summer evenings with chilled white wine and crusty bread.
If you’re a tomato girly who loves letting peak summer produce shine, this recipe was made for you. Be sure to try this Spicy Tomato Basil Pasta and this Seared Tofu with Jammy Tomatoes and Basil next!
Ingredients for Sungold Tomato Pasta
This cherry tomato pasta screams “summer” thanks to the 10 fresh ingredients. Sungold tomatoes are the star—everything else is a supporting act. Here are the key items you need:
- Sungold Tomatoes: we’re lucky enough to have this magical variety of cherry tomatoes growing in our vegetable garden. Somehow, they’re sweeter and more acidic than regular cherry tomatoes. And that vibrant orange color? To die for! You can sometimes find Sungolds at farmers’ markets between early summer and mid-fall, though their peak season is around August or September.
- Cannellini Beans: the easiest way to boost the protein in your average bowl of pasta only costs around $1. A can of white beans, like cannellini beans, is perfect for tossing with pasta because they’re soft, creamy, and almost melt right into the sauce.
- Herbs and Aromatics: while you don’t need much to elevate the already amazing Sungold tomato sauce, sautéed shallots, garlic, and fresh basil leaves really do take it over the top.
- Pasta: opt for a small ridged or tubular pasta, like ditalini, penne, rigatoni, or ziti. They’re like pockets for the jammy tomatoes.
How to Make Pasta with Sungold Tomatoes
- Boil the pasta until al dente. Reserve 1 cup of the cooking water, then drain the rest and set the pasta aside.
- Sauté the shallot, garlic, and black pepper in a skillet until fragrant.
- Add half of the tomatoes to the pan and sauté until they soften and release their juices. Stir in a splash of the reserved pasta water. Heat to a simmer, then stir in the remaining tomatoes.
- Reduce the heat and stir the cooked pasta, white beans, and half of the basil into the pan with the tomato sauce.
- Remove the pan from the heat and serve the warm pasta in bowls with basil and vegan parmesan on top. Enjoy!
Caitlin’s Cooking Tips
- Save some of the pasta cooking water: You’ll need at least 1/3 cup of the starchy pasta water to create an emulsified sauce that clings to the pasta. I like to set aside 1 cup in case I need more to thin the sauce after adding the noodles.
- Cook the tomatoes in two halves. I like to cook half of the tomatoes down into a sauce (step 3) before adding the other half closer to the end. This gives the dish extra bursts of Sungold tomato flavor throughout.
- Mash the tomatoes: Some of the tomatoes will break down on their own, but others could use a little help with a potato masher or the back of a spoon. This will give you a smoother tomato sauce that coats every noodle.
Serving Suggestions
I can picture it now… Golden hour on the patio, a late August evening, and the picnic table dressed up with this vegan Sungold tomato pasta, chilled glasses of white wine, a lightly dressed arugula salad, and crusty pieces of this Italian Herbs & Cheese Bread in a basket.
If you’re planning a big spread for a weekend get-together, why not show off even more peak produce? You could pair the pasta with this Grilled Romaine & Charred Corn Salad or this Summer Panzanella Salad, a refreshing pitcher of this Sparkling Tomato Lemonade, and maybe even a fun fruity dessert, like these Vegan Lemon Bars or these Vegan Berry Tarts.
If you’re looking for more Sungold tomato recipes, you can easily swap the cherry tomatoes in this Cherry Tomato Confit, this Cherry Tomato Cornbread, and this Roasted Cherry Tomato Pasta for juicy Sungolds!
How to Store Leftover Tomato Pasta
If you’re lucky enough to have leftovers, they’ll keep in an airtight container in the refrigerator for up to 3 days.
When you’re ready to eat, gently reheat the pasta in a pan over medium-low heat with a splash of water to help loosen the sauce. Or, reheat it in the microwave in 30-second intervals, stirring in between, until heated through.
Substitutions and Variations
- Gluten-Free Option: Any gluten-free pasta shape works great.
- Sungold Substitutes: You can make the sauce with standard cherry tomatoes, but you may need to add a pinch of sugar and a small splash of red wine vinegar to balance the sweetness and acidity.
- Cannellini Bean Substitute: Use another soft white bean, like navy or Great Northern beans. Chickpeas work too, though I don’t like their firmer bite as much.
- Non-Bean Protein Options: Instead of adding beans, you could boost the protein by plating the pasta with a batch of this Crispy Baked Tofu, tossing in sautéed plant-based “chicken” strips, or sprinkling hemp seeds or pepitas on top.
- Optional Garnish Upgrades: Besides the parm and fresh basil, feel free to add chili flakes for heat, lemon zest for brightness, or toasted breadcrumbs or pine nuts for crunch. Or, swap the parm for crumbled vegan feta or a small dollop of this Vegan Ricotta Cheese for a creamier, saltier finish.
Recipe FAQs
This is the type of pasta that should always be served hot because once the sauce cools, it thickens and loses its silky texture.
You probably won’t find canned Sungolds, but you could use canned cherry tomatoes.
To keep them fresh and vibrant, store your Sungolds at room temperature away from direct sunlight. Never in the fridge!
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Simple Sungold Tomato Pasta with Fresh Basil and Garlic
Ingredients
- 8 ounces ditalini pasta (or your favorite shape!)
- 1 tablespoon kosher salt plus more to taste
- 2 tablespoons olive oil
- 1 shallot minced (or sub 1/2 small red onion)
- 3-5 cloves garlic minced
- 1/4 teaspoon black pepper plus more to taste
- 2 pints sungold tomatoes, cut in half; divided
- 1 15 ounce can cannellini beans, drained and rinsed (optional, for a protein & fiber boost!)
- Finely grated parmesan for serving; I used dairy-free
- 1/4 cup chopped fresh basil
Instructions
- Cook the Pasta: Bring a large pot of water to a boil over high heat and add 1 tablespoon of salt. Add the pasta to the water and cook until al dente, according to the package directions. Reserve 1 cup (230 ml) of the pasta water before draining the pasta and setting aside.
- Aromatics: In the meantime, warm the oil in a large sauté pan over medium heat. Add the shallot and sauté for 3 to 5 minutes, until beginning to turn golden. Add the garlic, and black pepper and sauté for 1 to 2 minutes, until the garlic is golden.
- Sauté the Tomatoes: Add about half of the tomatoes to the pan with a generous pinch of salt; sauté for 5 minutes, until the tomatoes have softened and released their juices. Add 1/3 cup (80 ml) of the reserved pasta water and stir well, using the back of your spatula or spoon to mash and “melt” the tomatoes into the sauce. Return to a simmer, then stir in the remaining half of the tomatoes. Sauté for an additional 1 to 2 minutes, until they are only slightly softened, but still hold their shape.
- Combine: Turn the heat to medium-low and add the cooked noodles to the pan with the beans (if using) and half of the basil. Use tongs or a spoon to mix well, until the sauce and oil coats every noodle. If the sauce is too thick, add additional reserved pasta water. Add additional salt to taste, if necessary. Remove from the heat once the pasta is warm and sauce has thickened to your liking.
- Serve: Serve warm, topped with the remaining fresh basil and parmesan, or as desired. Leftovers will keep in the refrigerator for up to 3 days and are best reheated on the stovetop with a splash of water, or in the microwave.
Recipe Notes
- Gluten-Free: Use gluten-free pasta to make this recipe gluten-free.
- Sungold Tomato Substitute: You can replace the sungold tomatoes in this recipe with cherry tomatoes. I find that sungold tomatoes tend to be both sweeter and more acidic than other cherry tomato varieties, so you may want to add a pinch of sugar and 1/2-1 teaspoon of red wine vinegar to the sauce to make up for this
- Bean Substitutes: This recipe also works well with other varieties of creamy white beans, such as navy beans or great northern beans. You can also use chickpeas, though I don’t like their firmer texture as much in this recipe.
