Burst Sungold Tomato & Basil Capellini

This Burst Sungold Tomato & Basil Capellini is a simple summer pasta made with sweet Sungold tomatoes, fresh garlic, butter, lemon, and basil. As the tomatoes cook, they soften and burst, releasing their natural juices to create a light, flavorful sauce that coats delicate strands of capellini.

A little butter adds richness, while fresh lemon juice and zest brighten the sauce. Finished with freshly grated Parmigiano Reggiano and plenty of fresh basil, this is an easy pasta recipe that lets seasonal summer tomatoes shine. It's ready in just 30 minutes and is perfect for a quick weeknight dinner when tomatoes are at their best.

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Tips for Making the Best Sungold Tomato Capellini

Use ripe Sungold tomatoes. Sungold tomatoes are naturally sweet and have a delicate, fruity flavor that makes them especially delicious in this recipe. Look for tomatoes that are bright orange and ripe. If you can't find Sungolds, other sweet cherry tomatoes will work well.

Let the tomatoes burst naturally. Give the tomatoes time to soften and release their juices in the butter and olive oil. Some will burst on their own as they cook. You can gently press a few with the back of a spoon to help release more juice and create a light sauce.

Add the garlic after the tomatoes begin to soften. Garlic cooks quickly, so adding it once the tomatoes have started to soften helps prevent it from browning or burning. Thinly sliced garlic also distributes nicely throughout the sauce.

Don't skip the lemon zest. Fresh lemon zest adds a bright citrus aroma that complements the sweetness of the Sungold tomatoes. The lemon juice balances the richness of the butter and brings all the flavors together.

Watch the capellini carefully. Capellini is a very thin pasta that cooks quickly, usually in just a few minutes. Cook it until al dente and transfer it directly to the tomato sauce so it doesn't overcook.

Use pasta water to bring the sauce together. The starchy pasta water helps emulsify the butter, olive oil, and tomato juices into a silky sauce. Add it gradually as you toss the pasta until the sauce lightly coats the capellini.

Finish with fresh basil. Add the basil at the very end, after removing the pan from the heat. This keeps its fresh flavor and delicate texture intact.

Ingredient Substitutions

• Sungold Tomatoes: If you can't find Sungold tomatoes, use sweet cherry tomatoes, grape tomatoes, or another variety of small ripe tomatoes. The flavor may be slightly less sweet, but they'll still create a delicious burst tomato sauce.

• Capellini: Spaghettini or thin spaghetti also work, although they'll need a little more cooking time.

• Butter: You can use all olive oil instead, although the sauce won't have quite the same richness.

• Parmigiano Reggiano: Grana Padano is a great alternative. Freshly grated Pecorino Romano can also work, but it's saltier and has a sharper flavor.

• Fresh Basil: Flat-leaf parsley can be used if you don't have basil, although fresh basil is especially delicious with the sweet tomatoes and lemon.

Optional Additions

• Calabrian Chili: Add a little Calabrian chili paste or crushed red pepper flakes to the tomatoes for a touch of heat.

• Stracciatella: Spoon creamy stracciatella over the finished pasta for a richer, creamier finish.

• Burrata: Tear burrata over the top just before serving for a delicious contrast to the sweet tomatoes and lemon.

• Toasted Breadcrumbs: Add buttery toasted breadcrumbs for a little crunch. Garlic or lemon breadcrumbs would work especially well.

More Pasta Recipes to Try

If you love fresh tomato pasta recipes, try my Burst Cherry Tomato Capellini with Stracciatella, Breadcrumbs & Basil next!

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Burst Sungold Tomato & Basil Capellini

Capellini pasta tossed in a burst sungold tomato sauce topped with Parmigiano, lemon zest and fresh basil. An easy summer dinner recipe!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Difficulty: Easy

Ingredients:

• 1/2 lb. capellini

• 2 tbsp. butter

• 2 pints sungold tomatoes

• 2 tbsp. extra virgin olive oil

• Sea salt to taste

• 6 garlic cloves, thinly sliced

• Juice of 1 lemon

• Zest of 1 lemon

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/4 cup basil chiffonade

• Pasta water as needed

Directions

1. Bring a large pot of water to a boil.

2. While the water is boiling, add the butter, sungold tomatoes, olive oil and salt to a large pan over medium heat.

3. When the tomatoes begin to soften, add the sliced garlic and lemon zest. Continue to cook until the tomatoes begin to burst then add the juice of 1/2 lemon.

4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

5. Strain the pasta and add directly to the pan with the sungold tomatoes along with 1/4 cup of pasta water. Toss on medium-high heat until combined. Add the juice of the remaining 1/2 lemon and pasta water as needed, 1/4 cup at a time.

6. Remove from heat and stir in the Parmigiano.

7. Plate and top with basil and more grated Parmigiano.

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