Pasta Gialla

This golden pasta dish is a stunner on the plate. Plus the tomato sauce can be made well in advance and used for a quick dinner at a moment's notice. Note: it can be made with red tomatoes too for an earthier version.

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3 lbs yellow tomatoes, core removed and cut into large chunks
6 cloves garlic, paper removed
2 shallots or red cippolini onions, cleaned and cut into quarters
1/2 cup olive oil
1/2 tsp chili flake (optional)
2 sprigs rosemary or oregano (optional)
8 oz fresh pasta
2 tbsp butter


  1. Heat oven to 425F
  2. Toss everything except the pasta together with a big pinch of salt and transfer to a roasting dish
  3. Roast until the tomatoes are collapsing and the garlic and onions are softened, about 25-30 min
  4. Remove from the oven, discard the herb sprigs, and transfer to a blender
  5. Blend until smooth passing through a sieve to remove any stray skins
  6. While the tomatoes are roasting, roll the pasta into sheets and cut into 1/2 inch wide noodles
  7. Bring a large pot of salted water to a boil and boil the pasta until 80% done, about 3 minutes
  8. Drain and toss with the sauce and cook over medium heat until al dente and the sauce is coating the noodles, about another 2 minutes
  9. Serve immediately