Soak up the last little bit of summer with this Roasted Sun Gold Tomato & Yellow Pepper Pasta.
This recipe is hella low-maintenance and unfussy to make; you don’t have to be stringent with the amounts. Throw in some Sungold tomatoes, one yellow pepper, a few cloves of garlic, a solid pinch of Kosher salt, a few grinds of black pepper, and a pinch of sugar; roast in the oven and you’re ‘golden’.
When you’re laissez-faire with amounts and creating recipes by feel, be mindful to taste, taste, and taste some more! The more comfortable you get with this type of cooking, the more confident you’ll feel in your kitchen.
Roasted Sun Gold Tomato and Yellow Pepper Pasta
Soak up the last little bit of summer with this Roasted Sun Gold Tomato & Yellow Pepper Pasta. This recipe is super low-maintenance and unfussy to make; you don't have to be stringent with the amounts.
Equipment
- 1 large pot
- 1 Dutch-oven baking dish or oven-safe skillet
- 1 food processor
- 1 silicone spatula for scraping the sauce out of the food processor
- 1 pair of tongs
- 1 mason jar or jar with tight fitting lid if making sauce in advance
Ingredients
- 1 lb Sun Gold tomatoes may sub small variety tomatoes
- 1 yellow pepper halved and seeds/ribs removed
- 5 garlic cloves peeled and left whole
- extra-virgin olive oil for roasting and for making the sauce
- sugar a pinch
- kosher salt
- freshly ground pepper
- ¼ cup walnuts rough chop
- ½ cup Pecorino Romano finely grated
- fresh basil for garnish
- 1 lb pasta of your choice
Instructions
- Preheat the oven to 425° F and set a rack to the middle position.
- In a Dutch oven, baking dish, or oven-safe skillet add: tomatoes, yellow pepper, and garlic. Drizzle generously with extra-virgin olive oil, a good sprinkling of Kosher salt, a pinch of sugar, and a few grinds of pepper; bake in the oven for 40 minutes.
- Remove from the oven and allow the yellow pepper to cool completely before peeling the skin. Once cooled, the skin should come off rather easy.
- Bring a large pot of water to a rolling boil. Add 3 tbsp kosher salt, stir, and return to a roaring boil before adding the pasta. Cook the pasta as per package instructions until al dente. Reserve ½ cup pasta water prior to draining.
- Transfer the roasted tomatoes, peeled yellow pepper, garlic, and all the pan juices to the bowl of a food processor, along with walnuts and half the Pecorino; pulse until smooth.
- Toss pasta and sauce together over low heat. Add pasta water 1 tablespoon at a time to thin out the sauce.
- Transfer pasta to warm bowls and top with finely grated Pecorino Romano and fresh basil leaves.
Notes
If making in advance, store pasta sauce in a mason jar or another jar with a tight fitting lid. This will keep for a week in the fridge (probably more).
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