Gluten-Free Pasta with Sungold Tomato Sauce
There’s something so simple and delicious about making your own tomato sauce from scratch. You can adjust it exactly to your taste. Add fresh herbs, garlic, a splash of wine maybe, or your favorite spices. The beauty is that it’s completely up to you and your unique palette. In the end, it’s never just about the sauce; it’s about the comfort of creating something with your own hands.
When I look at a sungold tomato I’m reminded of how nature gets it right without the help from any of us.
All you really need are some humble ingredients and seasonal sungold tomatoes from your local farmers market. Eating with the seasons isn’t just about flavor its about sustainability and supporting local growers. It’s a way of slowing down, noticing what the earth is offering right now, and letting that guide what ends up on your plate
Sungold Tomato Simple Sauce Recipe
Ingredients:
2–3 tbsp olive oil
2 cloves garlic, microplaned
1 small shallot, small dice
2 pints sungold tomatoes (about 4 cups)
1–2 sprigs fresh thyme
½ cup freshly grated Parmesan
Fresh basil, a small sprig or handful of torn leaves
Salt and freshly ground black pepper, to taste
Instructions:
Warm the aromatics. Heat olive oil in a saucepan over medium heat. Add the shallot and microplaned garlic. Cook gently until soft and fragrant, about 3–4 minutes.
Add the tomatoes and thyme. Toss in the sungold tomatoes, thyme, and a pinch of salt. Let them cook down, stirring occasionally, until they burst and release their natural juices, about 5–7 minutes.
Deglaze (optional). Pour in the water and let it simmer for a couple of minutes then reduce slightly.
Simmer and melt in Parmesan. Lower the heat and cook uncovered for 10-15 minutes, stirring occasionally, until the sauce is thick and glossy. Stir in the Parmesan toward the end so it melts into the sauce.
Taste and adjust. Season with salt, and pepper.
Gluten-Free Pasta
The rigatoni in this dish is gluten-free, which works well for me since I have traces of celiac, but feel free to use your favorite pasta or even make your own! My go-to brands are Jovial and Pasta Rummo.
This dish is a reminder that the best meals come from fresh ingredients, a little care, and a lot of love!
If you make our Sungold Tomato Gluten-Free Pasta , I’d love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
Gluten-Free Pasta with Sungold Tomato Sauce
This gluten-free pasta is tossed in a bright, flavorful sungold tomato sauce with shallots, microplaned garlic, fresh thyme, and Parmesan. A simple, seasonal recipe perfect for weeknight dinners or a fresh summer meal.
Ingredients
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add gluten-free pasta and cook until al dente. Reserve about ½ cup of pasta water before draining.
- Warm the aromatics. Heat olive oil over medium heat. Add shallot and microplaned garlic, cooking until soft and fragrant, 3–4 minutes.
- Cook the tomatoes. Add sungold tomatoes, thyme, and a pinch of salt. Cook, stirring occasionally, until the tomatoes burst, 5–7 minutes.
- Deglaze with pasta water. Add a splash of the reserved salted pasta water to the sauce and simmer briefly.
- Blend and finish the sauce. Use an immersion blender (or regular blender) to puree until smooth. Simmer uncovered 10–15 minutes, then stir in Parmesan until melted. Season with salt and pepper.
- Combine and serve. Toss pasta with the sauce, adding reserved pasta water if needed. Serve immediately with extra Parmesan if desired.
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