Photo Credit: Elizabeth Newman
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
- 1/4 cup extra virgin olive oil
- 5 cloves garlic peeled and smashed
- 1 jar yellow corbara tomatoes, liquid included
- 3 large full stems basil
- 1 3- inch parmigiano reggiano cheese rind
- 3/4 teaspoon kosher salt
- ¼ teaspoon red pepper flakes, if desired
- 1 pound pasta, such as Capricci
- 3 to 4 tablespoons butter
- 1/2 cup grated parmigiano reggiano cheese
- 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.
- 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.
- 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.
- Serve topped with more cheese if desired.