Simple and quick but extremely tasty, this sauce will be a surprise and make everybody happy.More or less peperoncino added makes  the difference, according to your taste.

Pomodorini gialli,fagiolini,peperoni pasta sauce

Yellow small tomatoes, green beans, bell peppers/capsicum pasta sauce


500 g (2 1/8 cups)yellow tomatoes

 1 clove of garlic


200 g ( 1 cup)green beans

 2 red peppers

 oil, salt

300 gr. short dried pasta (penne, maccheroni, farfalle)


In the pan, heat a little oil with a clove of garlic.

Add the yellow tomatoes cut in half or wedges.

Salt and brown for about 10 minutes, perfuming everything with fresh basil.

 At the end of cooking, blend with the immersion mixer.

Boil the green beans and cut them into chunks.

Clean the peppers/capsicum, cut them into small cubes and sauté them in a pan with oil and garlic.

Let’s cook the pasta, drain it.

 Sauté the pasta with the yellow tomato sauce, sautéed peppers and green beans.

Why yellow Tomatoes .

The yellow tomato was for a very long time the only variety known in the Old Continent and can be guessed right from the name pomo-d’oro.(golden apple) Over time, the red variety took first place and  now the yellow tomato returns to be known.

When imported from America, tomatoes were all yellow and considered very poisonous. For years they were used only as an ornamental plant, but in the 19th century they were classified as food safe. Thus it was that the cultivation of this fruit began in Europe but only in the red variant because the Mediterranean area was more suitable for this type of tomato. Today, the yellow cherry tomato is experiencing a real new life.

Pasta with 3 Vegetables sauce

Yellow tomatoes: properties and benefits

Yellow tomatoes contain vitamins C, A and B vitamins, are rich in beta-carotene, water, fiber and mineral salts such as iron, calcium, phosphorus and potassium.

Whole Wheat Pasta with 3 Vegetables sauce

Yellow and Red Tomatoes: What are the Differences?

Yellow tomatoes have a sweeter, more refreshing flavor than their red counterpart, which remains more acidic and ferrous. This difference is especially noticeable in raw tomatoes: once cooked, the difference is practically imperceptible.

Ever tasted yellow tomatoes?