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Photo Credit: Elizabeth Newman

Golden Pomodoro Sauce

In Italy, little yellow tomatoes are prized for their unique, clean and bright flavor... and for that color, too! After trying Corbara's yellow tomatoes that we now sell on Giadzy, which are grown on the slopes in southern Italy and soak up the sunshine, we just had to make a dedicated recipe with them.

While these delicious tomatoes don't require much cooking at all - you could add them straight to salads and pizza for a wonderful flavor burst - they make a great pomodoro, too, and it doesn't need to be cooked as long as a traditional pomodoro.

The result in this sauce is a mild but beautifully sweet flavor, amplified by the aromatic garlic, basil and Parmigiano rind. When pureed, it has an amazing texture that's almost creamy, but it's great left as a more rustic and chunky sauce too.

Golden Pomodoro Sauce
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Golden Pomodoro Sauce

Category

Main Course

Servings

4

Prep Time

5 minutes

Cook Time

30 minutes

Calories

684

Author:

Giada De Laurentiis

Image of Golden Pomodoro Sauce

Ingredients

Instructions

  1. Heat a medium nonreactive saucepan over medium high heat. Add the olive oil and the garlic and reduce the heat to medium. Cook the garlic for 5 minutes, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften.
  2. Meanwhile, Drain the water from the yellow tomatoes. Set aside – do not discard. At this point you can use an immersion or stand blender to puree the tomatoes slightly, or leave it as a chunky sauce and add them whole. Add the yellow tomatoes to the saucepan, and carefully add the water in next to avoid splattering. Add the basil and Parmesan rind, then stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 15 minutes, stirring occasionally to prevent sticking. Season the sauce with the salt and pepper flakes, if using. Remove from the heat and cool slightly. Remove the basil stems and Parmesan rinds and discard.
  3. Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using a pasta spider, strain the pasta from the water and add directly into the pan with sauce. Before stirring, sprinkle the pasta with the 1/2 cup of grated parmesan. Toss the pasta, cheese and sauce together. Add the butter and 1/2 cup of pasta water, if needed, and continue to cook until the sauce is creamy and the pasta is al dente.
  4. Serve topped with more cheese if desired.

Nutrition

Nutrition

per serving
Calories
684
Amount/Serving % Daily Value
Carbs
88 grams
Protein
20 grams
Fat
27 grams
Saturated Fat
10 grams
Trans Fat
1 grams
Cholesterol
34 milligrams
Sodium
725 milligrams
Fiber
4 grams
Sugar
3 grams
Unsaturated Fat
16 grams
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nut free
vegetarian

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