Every summer I look forward to the Return of the Tomato. I do love the classic red ones, and have about one million recipes that call for them, but I’m also crazy about the green ones (fried green tomatoes!) and the sweetest ones of all, which are the yellow ones. It has something to do with less tannic acid (or maybe more…I’m a little fuzzy on the technicalities) but they have a sweet, perfect taste that makes you want to bite into them like they were a peach or an apple. As a matter of fact, you might want to buy a couple of extras just to do that.
And after you’ve gotten that out of your system, you need to make this scrumptious pasta, which not only tastes like summer but looks like it too. Yellow tomatoes, fresh basil, all mixed up with a light pan sauce made with garlic and Parmesan cheese and a teeny hint of red pepper.
All topped with toasted breadcrumbs. Do not be tempted to skip the toasted breadcrumb part…it gives this dish the perfect crunchy touch. Hurray for yellow tomatoes!
Pasta with Sweet Yellow Tomatoes, from Bon Appetit’s fabulous article on How To make Perfect Pasta!