Silky Tomato Pasta
Silky Tomato Pasta
Ingredients
- 250 g pasta
- 3 Roma tomatoes, chopped in half
- 150 g cherry tomatoes
- 400 g peeled and crushed tomatoes, canned
- 4 cloves garlic
- 3 basil stems
- 1 handful fresh basil leaves
- 2 tablespoons olive oil
- 1/2 cup olive oil, for blending
- 30 g butter
- 50 g freshly grated Parmesan
- 1/2 cup pasta water, reserved
- as needed salt
Instructions
- 1
Add 2 tablespoons of olive oil to a pan over medium-low heat. Add the garlic cloves and basil stems and gently infuse the oil until fragrant, being careful not to brown the garlic.
⏱️ 5 min
- 2
Add the halved Roma tomatoes to the pan and cook for 3 minutes until they begin to soften.
⏱️ 3 min
- 3
Add the cherry tomatoes and crushed tomatoes to the pan, then season with salt. Tear in a handful of fresh basil leaves and stir everything together.
⏱️ 2 min
- 4
Let the tomatoes cook down for about 30 minutes, stirring occasionally, until they have broken down and the sauce has reduced and thickened.
⏱️ 30 min
- 5
Transfer the cooked tomato sauce to a blender and blend with 1/2 cup of good olive oil until completely smooth. The color will transform from a deep, dark red into a creamy, vodka-sauce-like color.
⏱️ 3 min
- 6
Pass the blended sauce through a fine-mesh strainer to remove any skins and seeds, leaving you with an incredibly silky tomato sauce.
⏱️ 5 min
- 7
While the sauce is cooking, cook your pasta according to package directions until just shy of al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min
- 8
Add the cooked pasta to the strained sauce with a splash of the reserved pasta water and toss over low heat until the sauce completely coats the pasta.
⏱️ 3 min
- 9
Turn off the heat, then add 30 grams of butter and 50 grams of freshly grated Parmesan cheese. Toss vigorously until the sauce is emulsified and glossy.
⏱️ 2 min
- 10
Finish with fresh basil leaves, a little more Parmesan cheese, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Silky Tomato Pasta
- 250 g pasta
- 3 Roma tomatoes, chopped in half
- 150 g cherry tomatoes
- 400 g peeled and crushed tomatoes, canned
- 4 cloves garlic
- 3 basil stems
- 1 handful fresh basil leaves
- 2 tablespoons olive oil
- 1/2 cup olive oil, for blending
- 30 g butter
- 50 g freshly grated Parmesan
- 1/2 cup pasta water, reserved
- as needed salt
Instructions
- 1
Add 2 tablespoons of olive oil to a pan over medium-low heat. Add the garlic cloves and basil stems and gently infuse the oil until fragrant, being careful not to brown the garlic.
⏱️ 5 min - 2
Add the halved Roma tomatoes to the pan and cook for 3 minutes until they begin to soften.
⏱️ 3 min - 3
Add the cherry tomatoes and crushed tomatoes to the pan, then season with salt. Tear in a handful of fresh basil leaves and stir everything together.
⏱️ 2 min - 4
Let the tomatoes cook down for about 30 minutes, stirring occasionally, until they have broken down and the sauce has reduced and thickened.
⏱️ 30 min - 5
Transfer the cooked tomato sauce to a blender and blend with 1/2 cup of good olive oil until completely smooth. The color will transform from a deep, dark red into a creamy, vodka-sauce-like color.
⏱️ 3 min - 6
Pass the blended sauce through a fine-mesh strainer to remove any skins and seeds, leaving you with an incredibly silky tomato sauce.
⏱️ 5 min - 7
While the sauce is cooking, cook your pasta according to package directions until just shy of al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 10 min - 8
Add the cooked pasta to the strained sauce with a splash of the reserved pasta water and toss over low heat until the sauce completely coats the pasta.
⏱️ 3 min - 9
Turn off the heat, then add 30 grams of butter and 50 grams of freshly grated Parmesan cheese. Toss vigorously until the sauce is emulsified and glossy.
⏱️ 2 min - 10
Finish with fresh basil leaves, a little more Parmesan cheese, and serve immediately.
⏱️ 2 min