Recipe Highlight: Golden summer bucatini

Sun Gold tomato season is officially here! My tomato plant has completely taken over my little garden bed, which means we'll soon have more of these sweet little golden gems than we know what to do with.

This creamy Sun Gold tomato pasta is my favorite way to use them. The tomatoes cook down into the dreamiest, velvety sauce, and the color is the most beautiful golden-hour glow. It's simple, cozy, and tastes just like summer in a bowl. Enjoy! Ingredients: 1 pint sun gold cherry tomatoes 2 diced shallots 4 cloves minced garlic red pepper flakes to taste 1 box of bucatini extra-virgin olive oil freshly grated parmesan cheese fresh basil leaves freshly cracked black pepper. Directions: Coat a pan with butter and sauté the cherry tomatoes, garlic, shallots, and red pepper flakes until fragrant. As the tomatoes begin to soften, gently press them with a fork and continue cooking until the mixture becomes rich and jammy. Blend until smooth.

Meanwhile, cook the bucatini in a separate pot, reserving 1 cup of pasta water before draining.

Add the pasta back to the pot over low heat and gradually stir in the sauce along with ½ cup of the reserved pasta water to help the sauce thicken and coat the noodles evenly.

Plate and finish with freshly grated parmesan, a drizzle of olive oil, basil, pea tendrils, and cracked black pepper.