This Easy Sungold Tomato Pasta is a celebration of summer. Fresh Sungold cherry tomatoes are cooked down into a sweet, aromatic tomato sauce, then tossed with pasta and white beans. Simple pasta dinners don’t get much fresher and more flavorful than this! Vegan, Gluten-Free Option.

If you’ve scored a bunch of Sungold tomatoes, this Vegan Cherry Tomato Pasta is the perfect way to use them. Those sweet, orange gems practically cook themselves into a jammy, silky pasta sauce that tastes like summer. Just toss in some creamy white beans for a protein boost and lots of fresh basil, and you’ll have an easy pasta dinner in under 30 minutes!

Ingredients for Sungold Tomato Pasta

This cherry tomato pasta screams “summer” thanks to the 10 fresh ingredients. Sungold tomatoes are the star—everything else is a supporting act. Here are the key items you need:

• Sungold Tomatoes: we’re lucky enough to have this magical variety of cherry tomatoes growing in our vegetable garden. Somehow, they’re sweeter and more acidic than regular cherry tomatoes. And that vibrant orange color? To die for! You can sometimes find Sungolds at farmers’ markets between early summer and mid-fall, though their peak season is around August or September. 
• Cannellini Beans: the easiest way to boost the protein in your average bowl of pasta only costs around $1. A can of white beans, like cannellini beans, is perfect for tossing with pasta because they’re soft, creamy, and almost melt right into the sauce.
• Herbs and Aromatics: while you don’t need much to elevate the already amazing Sungold tomato sauce, sautéed shallots, garlic, and fresh basil leaves really do take it over the top.
• Pasta: opt for a small ridged or tubular pasta, like ditalini, penne, rigatoni, or ziti. They’re like pockets for the jammy tomatoes.

How to Make Pasta with Sungold Tomatoes

Serving Suggestions

I can picture it now… Golden hour on the patio, a late August evening, and the picnic table dressed up with this vegan Sungold tomato pasta, chilled glasses of white wine, a lightly dressed arugula salad, and crusty pieces of this Italian Herbs & Cheese Bread in a basket.

If you’re planning a big spread for a weekend get-together, why not show off even more peak produce? You could pair the pasta with this Grilled Romaine & Charred Corn Salad or this Summer Panzanella Salad, a refreshing pitcher of this Sparkling Tomato Lemonade, and maybe even a fun fruity dessert, like these Vegan Lemon Bars or these Vegan Berry Tarts.

If you’re looking for more Sungold tomato recipes, you can easily swap the cherry tomatoes in this Cherry Tomato Confit, this Cherry Tomato Cornbread, and this Roasted Cherry Tomato Pasta for juicy Sungolds!

How to Store Leftover Tomato Pasta

If you’re lucky enough to have leftovers, they’ll keep in an airtight container in the refrigerator for up to 3 days. 

When you’re ready to eat, gently reheat the pasta in a pan over medium-low heat with a splash of water to help loosen the sauce. Or, reheat it in the microwave in 30-second intervals, stirring in between, until heated through.

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊 

• 8 ounces ditalini pasta (or your favorite shape!)
• 1 tablespoon kosher salt plus more to taste
• 2 tablespoons olive oil
• 1 shallot minced (or sub 1/2 small red onion)
• 3-5 cloves garlic minced
• 1/4 teaspoon black pepper plus more to taste
• 2 pints sungold tomatoes, cut in half; divided
• 1 15 ounce can cannellini beans, drained and rinsed (optional, for a protein & fiber boost!)
• Finely grated parmesan for serving; I used dairy-free
• 1/4 cup chopped fresh basil

• Cook the Pasta: Bring a large pot of water to a boil over high heat and add 1 tablespoon of salt. Add the pasta to the water and cook until al dente, according to the package directions. Reserve 1 cup (230 ml) of the pasta water before draining the pasta and setting aside.

• Aromatics: In the meantime, warm the oil in a large sauté pan over medium heat. Add the shallot and sauté for 3 to 5 minutes, until beginning to turn golden. Add the garlic, and black pepper and sauté for 1 to 2 minutes, until the garlic is golden.

• Sauté the Tomatoes: Add about half of the tomatoes to the pan with a generous pinch of salt; sauté for 5 minutes, until the tomatoes have softened and released their juices. Add 1/3 cup (80 ml) of the reserved pasta water and stir well, using the back of your spatula or spoon to mash and “melt” the tomatoes into the sauce. Return to a simmer, then stir in the remaining half of the tomatoes. Sauté for an additional 1 to 2 minutes, until they are only slightly softened, but still hold their shape.

• Combine: Turn the heat to medium-low and add the cooked noodles to the pan with the beans (if using) and half of the basil. Use tongs or a spoon to mix well, until the sauce and oil coats every noodle. If the sauce is too thick, add additional reserved pasta water. Add additional salt to taste, if necessary. Remove from the heat once the pasta is warm and sauce has thickened to your liking.

• Serve: Serve warm, topped with the remaining fresh basil and parmesan, or as desired. Leftovers will keep in the refrigerator for up to 3 days and are best reheated on the stovetop with a splash of water, or in the microwave.

• Gluten-Free: Use gluten-free pasta to make this recipe gluten-free.
• Sungold Tomato Substitute: You can replace the sungold tomatoes in this recipe with cherry tomatoes. I find that sungold tomatoes tend to be both sweeter and more acidic than other cherry tomato varieties, so you may want to add a pinch of sugar and 1/2-1 teaspoon of red wine vinegar to the sauce to make up for this
• Bean Substitutes: This recipe also works well with other varieties of creamy white beans, such as navy beans or great northern beans. You can also use chickpeas, though I don’t like their firmer texture as much in this recipe.

Calories: 405kcalCarbohydrates: 71gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2005mgPotassium: 724mgFiber: 10gSugar: 8gVitamin A: 2051IUVitamin C: 34mgCalcium: 114mgIron: 4mg

PakarPBN

A Private Blog Network (PBN) is a collection of websites that are controlled by a single individual or organization and used primarily to build backlinks to a “money site” in order to influence its ranking in search engines such as Google. The core idea behind a PBN is based on the importance of backlinks in Google’s ranking algorithm. Since Google views backlinks as signals of authority and trust, some website owners attempt to artificially create these signals through a controlled network of sites.

In a typical PBN setup, the owner acquires expired or aged domains that already have existing authority, backlinks, and history. These domains are rebuilt with new content and hosted separately, often using different IP addresses, hosting providers, themes, and ownership details to make them appear unrelated. Within the content published on these sites, links are strategically placed that point to the main website the owner wants to rank higher. By doing this, the owner attempts to pass link equity (also known as “link juice”) from the PBN sites to the target website.

The purpose of a PBN is to give the impression that the target website is naturally earning links from multiple independent sources. If done effectively, this can temporarily improve keyword rankings, increase organic visibility, and drive more traffic from search results.

Jasa Backlink

Download Anime Batch

A hot day calls for these refreshing Cold Tomato Noodles, a quick summer lunch that tosses cherry tomatoes, smashed cucumbers, and udon noodles in a 6-ingredient soy and black vinegar dressing. Vegan, Gluten-Free Option.

These Cold Tomato Noodles with Smashed Cucumber are loosely inspired by Japanese somen, a summer refresher that tosses thin noodles in a savory, tangy sauce. Made with cherry tomatoes, Persian cucumbers, udon noodles, and a soy- and black vinegar-based sauce, this version is just as light and fresh but makes for a filling summer meal. Even better, they only take 30 minutes to toss together!

Ingredients for Cold Tomato Cucumber Noodles

You need fewer than 10 ingredients to make this cold noodle dish! Some fresh summer produce, noodles, and a handful of Chinese and Japanese pantry staples for the dressing. Here are the key items you need:

• Chinkiang Vinegar: the complex but mild malty-tangy-sweet flavors in this Chinese black vinegar give this dressing an edge over your everyday soy-ginger dressing. You should be able to find it at most Asian grocery stores.
• Cherry Tomatoes: these noodles just wouldn’t be as tomato-forward without bursts of sweet, juicy, and tart cherry tomatoes in every bite.
• Persian Cucumbers: unlike English cucumbers and other varieties, Persian cucumbers are super crunchy, basically seedless, and aren’t watery, meaning your sauce won’t be watered down. They’re my favorite in any smashed cucumber salad, like this 25-Minute Smashed Cucumber Salad with Edamame!
• Udon Noodles: these big and bouncy wheat-based noodles soak up the dressing and make this light meal feel like a hearty main dish.

How to Make Cold Tomato Noodles with Smashed Cucumber

Serving Suggestions

I’ve been making these cold tomato noodles on repeat for quick lunches and light dinners all summer long. I’ll usually top my bowl with green onion or chili oil for an extra punch of flavor, but toasted sesame seeds, Thai basil leaves, and/or fresh cilantro would be just as good.

The udon noodles make one serving pretty filling on its own, but when I want a small protein boost, I’ll toss about 1/2 cup of shelled edamame in the bowl or serve it with a batch of my Crispy Baked Tofu on the side.

If you’re looking for more easy vegan noodle dishes, you’ll also love these 10 Minute Peanut Noodles, these Vibrant Vermicelli Noodle Bowls with Tofu, and this Soba Noodle Salad with Peanut Sauce!

And if you have more fresh summer produce to use up, you should also try this Corn Cucumber Tomato Salad, this Mango Cucumber Salad with Edamame, and this Southwest Black Bean Quinoa Salad. 

How to Store Cold Noodles

The tomato noodles are best enjoyed fresh, but leftovers will keep for up to 2 days in an airtight container in the fridge. Keep in mind that as the vegetables sit, they’ll start to soften and release their natural juices—this can water down the dressing and make the noodles a little mushy over time. The sooner you eat the leftovers, the better.

On the flip side, if the noodles absorb too much dressing and need to be refreshed, toss them with a drizzle of sesame oil or a splash of soy sauce right before serving.

Freezing isn’t recommended.

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊

For the Dressing:

• 1 garlic clove finely grated or crushed
• 1/2 inch piece ginger finely grated
• 2 tablespoons soy sauce
• 2 tablespoons chinkiang vinegar* or sub 1 tablespoon each rice vinegar and balsamic
• 1 tablespoon toasted sesame oil
• 1 teaspoon sugar

For the Noodles:

• 10 ounces cherry tomatoes cut in half
• 3-5 persian cucumbers
• 7 ounces shelf-stable udon noodles
• Sliced green onion for garnish (optional)
• Chili oil for garnish (optional)

• Prep: Bring a small pot of water to a boil to cook your noodles in.

• Dressing: In the meantime, whisk all of the dressing ingredients together in a large bowl. Set aside to let the vinegar mellow out the garlic and ginger.

• Smash: Use a rolling pin or similar heavy object to smash or “flatten” the cucumbers onto a cutting board, then cut into bite sized pieces. Place these into the bowl with the dressing along with the tomatoes. Mix well, then place in the fridge for at least 10 minutes; the cucumber and tomatoes will release additional water to thin out the dressing.

• Cook the Noodles: According to the package instructions; mine cooked in boiling water for 3 minutes. Drain and rinse well with cold water to bring the noodles to room temperature.

• Combine: Add the noodles to the bowl with the dressing and veggies. Mix well; let sit in the fridge for at least 5 minutes, for the noodles to chill further and absorb some of the dressing.

• Serve: Divide the noodles and veggies between serving bowls, then spoon some of the extra dressing on top. Serve chilled, topped with green onion or chili oil, or as desired. Store any leftovers in an airtight container in the fridge for up to 2 days.

• Gluten-Free: replace the udon noodles with rice noodles or gluten-free ramen noodles. These noodles are  more lightweight because they are fully dried, so I would use only 4 ounces instead of 7 ounces
• Chinkiang Vinegar: I have only been able to find this Chinese black vinegar at local Asian markets or online – it has a pretty unique flavor that’s malty, tangy, and slightly sweet. Subbing for a 50-50 mix of rice vinegar and balsamic vinegar is good in a pinch though!

PakarPBN

A Private Blog Network (PBN) is a collection of websites that are controlled by a single individual or organization and used primarily to build backlinks to a “money site” in order to influence its ranking in search engines such as Google. The core idea behind a PBN is based on the importance of backlinks in Google’s ranking algorithm. Since Google views backlinks as signals of authority and trust, some website owners attempt to artificially create these signals through a controlled network of sites.

In a typical PBN setup, the owner acquires expired or aged domains that already have existing authority, backlinks, and history. These domains are rebuilt with new content and hosted separately, often using different IP addresses, hosting providers, themes, and ownership details to make them appear unrelated. Within the content published on these sites, links are strategically placed that point to the main website the owner wants to rank higher. By doing this, the owner attempts to pass link equity (also known as “link juice”) from the PBN sites to the target website.

The purpose of a PBN is to give the impression that the target website is naturally earning links from multiple independent sources. If done effectively, this can temporarily improve keyword rankings, increase organic visibility, and drive more traffic from search results.

Jasa Backlink

Download Anime Batch