Sun Gold Tomato Pasta with Summer Squash

A simple summer pasta with Sungold tomatoes and yellow summer squash. A must for late Summer dinners.

this Recipe

From August until mid-September, my counter is covered with as many sun gold tomatoes as I can grab from the market each week. I don’t remember when I first discovered them, but if you haven’t had a chance to taste them– wow! They are so different than regular cherry tomatoes. Juicy and almost candy-like, I knew it was only a matter of time before I turned them into pasta.

I love pasta– that much is clear. Whenever I have fresh tomatoes around, I usually end up with some type of pasta, whether it’s my simple cherry tomato pasta, my homemade tomato sauce for canning, or even my simple, fresh tomato sauce— tomatoes and pasta work together.

This sun gold tomato pasta one is just as summer-focused as the recipes above but with added summer squash thrown into the mix.

I decided to add in squash because I live by the adage of ‘what grows together goes together’ when it comes to cooking and squash, of course, is having its moment. I admit that I’m not the biggest fan of yellow squash and tend to be much more partial to zucchini (hello, zucchini chocolate muffins, I’m looking at you!)

That said, I love how yellow squash almost melts into the pasta sauce, the same way that the tomatoes finally do after simmering for long enough. It’s a technique that I often use in my recipes, especially this simple zucchini sauce, and I knew that the yellow squash and sun gold tomatoes would be perfect in a pasta recipe like this one.

Tips for Success

I say this so many times that I feel like a broken record, but with simple recipes like this one, the ingredients are key.

I call this a sun gold tomato pasta, so obviously, sun gold tomatoes are my tomato of choice. That said, if all you can find are cherry tomatoes– the red ones– then that works too. Your sauce will likely be a little more red than yellow, but it works!

Rustic cooking is often how I describe my meals and I think that fits perfectly into a recipe like this one. As you are taking the best of what summer produce has to offer and turning it into a simple pasta recipe– rustic, with plenty of liberties are allowed.

I don’t recommend swapping in zucchini and that’s mostly for color. I love zucchini in pasta and cook it often. However, if you use zucchini in this recipe, you’ll get a muted green color that just isn’t as appetizing. If you have zucchini and want a pasta recipe, then check out my vegan pesto pasta or my zucchini pasta sauce.

While I often make vegan recipes, I think the parmesan cheese adds a needed layer of umami and saltiness. If you want to omit it, then I’d recommend either a sprinkle of nutritional yeast or my homemade vegan parmesan cheese.

I’m partial to violife’s parmesan cheese, but not in pasta. I don’t think it melts well and I find that the pasta ends up tasting a lot like coconut. Instead, I’d recommend serving the pasta without any cheese and then if you want a bite of salty, creamy flavor to dollop in violife’s feta cheese, which tastes much more like goat cheese than feta to me.

You are going to love this one! Especially my fellow pasta lovers.

More Tomato Pasta Recipes:

• Mediterranean Pasta with Artichokes
• Cherry Tomato Pasta
• Sicilian Caponata Pasta
• Easy Caprese Brie Pasta
• Chopped Italian Pasta Salad

If you try this recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day.

Print