Pasta with Basically No-Cook Tomato Sauce
It’s summertime, and the cooking is easy. And this recipe fits the bill perfectly. Featuring peak-season tomatoes that are sweet, juicy and full of flavor, it involves minimal time at the stovetop—just what you want on those warm summer days. Be sure to use tomatoes that are slightly overripe and a bit on the soft side so they’ll break down nicely in the sauce. We like to toss this with long noodles, such as spaghetti, bucatini or mafaldine, a wide, ribbon-shaped pasta with ruffled edges. Rather than draining the pasta, we add it directly from the pot to the sauce, with some of the cooking water still clinging to the noodles; that starchy water helps to enrich and emulsify the sauce.
Ingredients:
- 2 1/2 lb. (1.25 kg) large tomatoes, slightly overripe and soft
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 4 garlic cloves, thinly sliced
- 1 tsp. red pepper flakes, or to taste
- 2 tsp. red wine vinegar
- 6 oz. (185 g) Parmesan cheese, grated
- Kosher salt
- 12 oz. (375 g) fresh or dried pasta, such as spaghetti, bucatini or mafaldine
- 1 cup (1 oz./30 g) fresh basil leaves, torn
Directions:
Core the tomatoes, then cut them in half horizontally. Holding each half over a bowl, gently squeeze out the seeds and juices; discard the seeds and juices.
Roughly chop the tomatoes into 1-inch (2.5-cm) pieces (this doesn’t have to be perfect!), discarding any tough core pieces. Set aside.
In a large nonstick fry pan over medium heat, melt the butter. Add the garlic and red pepper flakes and cook, stirring occasionally, until fragrant, about 30 seconds. Add the tomatoes, increase the heat to medium-high and cook, stirring occasionally, until the tomatoes release their juices and are softened, about 5 minutes. Stir in the vinegar and half of the Parmesan until combined. Remove from the heat and season to taste with salt.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente.
While the pasta is cooking, place the pan with the tomato sauce over medium-low heat and bring to a gentle simmer, then stir in the basil.
When the pasta is done, transfer it directly to the tomato sauce and toss with nonstick tongs to coat the noodles with the sauce. You’ll bring some of the pasta cooking water with you in the process, which is good!
Divide the pasta and sauce among individual bowls and sprinkle with the remaining Parmesan. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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