This Sungold Tomato Pasta Might Ruin Other Tomato Sauces for You

Time for a bold declaration: Sungold tomatoes are the only tomatoes that matter. Hands down. Full stop. The vibrant orange-yellow color instantly boosts your dopamine. The satisfying crunch is unrivaled. And what they lack in size, they make up for in sweet, tropical-fruitlike flavor.

Now, while you could (and should) eat them like candy, allow us to introduce what is perhaps their highest calling: The Pasta Table’s Sungold Spaghetti alla Chitarra. In the dead-simple recipe, an ungodly number of tomatoes are roasted alongside shallots and garlic, then blended until silky smooth. Add in butter, Parmesan, and strands of spaghetti — and you’ll have the best pasta you’ve ever made. Really.

The Time Commitment: About an hour. But at least half of that is for roasting the tomatoes, so they burst and release their sweet juices — which, we promise, is worth the wait.

Key Tips: Can’t find Sungolds? Our hearts go out to you. In that case, Jessica Slomberg (aka The Pasta Table) says to use regular cherry tomatoes. Also, while we generally believe in-season produce is a nice-to-have, rather than a must-have, we’ll concede: This dish is best when tomatoes are at their peak. So make an extra batch of the sauce and freeze it after blending — a great way to feel not so sad in four months.

Other Takes: If you’re hoarding Sungolds like there’s no tomorrow, you’re (a) doing it right, and (b) probably in need of more recipes. In which case, try…

• Sungold Tomato Farro with Basil & Feta — a half-hour hero that is creamy, comforting, and just as good served cold for lunch the next day.

• Sungold Tomato Caprese with Burrata. Smothered with crispy breadcrumbs and served with crusty bread, this is the most crowd-pleasing appetizer in town. Or be like us, and call it dinner.

• Sungold Tomato Pasta with Pistachio Gremolata. Because you can never have enough pasta, this one has a crunchy, zesty topping that one fan says “totally takes this over the edge.”

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