While all tomatoes have a place in my kitchen, I’m particularly enamored with these little Sungold jewels for their sweet, nuanced favor. Cooked until they just burst open, they’re then infused with a touch of sumac and a bright punch of lime zest and juice to really get your tastebuds talking. This pasta recipe is so quick, simple, and delicious that I find myself making it repeatedly during tomato season.
Because of its simplicity, you'll want to source the freshest ingredients and let Mother Nature do most of the work. Salt and pasta water are very much your friends here. Salting early (and often!) helps to break down the tomatoes, which enhances their flavor and releases their sweet juice. Saving the pasta water is also crucial. Its starch, coupled with the creamy goat's cheese, binds and thickens the dish, melding all of the ingredients into a delicious cacophony of summery deliciousness you'll want to make again and again... until the Sungolds are gone for another year!
Love, Athena
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