Pasta with sun gold tomatoes from Bon Appétit Magazine, May 2011: The Italy Issue (page 141) by Mario Batali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jzanger on August 10, 2014

    Doubled the recipe (mostly eyeballed), used spaghetti. This was fantastic. I found that the key was to cook the tomatoes and garlic gently (low or medium-low) and sort of smash some of the tomatoes to release liquid at the start. I used the already-split sungolds I'd just picked which made that very easy! Can't wait to make this again.

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