Pasta with Fresh Tomato and Basil Sauce
Cook pasta in heavily salted, boiling water until just firm to the bite. Meanwhile, simmer fresh tomatoes with garlic and olive oil until they collapse into a thick, clinging sauce, finishing with torn basil leaves and a splash of pasta water to marry the two.
The quality of your ingredients dictates the result.
Because this sauce relies on only a handful of items, use the ripest tomatoes you can find and a high-quality extra virgin olive oil. A heavy-bottomed pan ensures the tomatoes cook down without scorching.
- Large stockpot
- Wide skillet or shallow sauté pan
- Tongs
- Colander
What goes in.
- 1 lbspaghetti or linguine
- 2 lbripe tomatoes, cored and chopped into 1-inch chunks
- 4 clovesgarlic, thinly sliced
- 1/2 cupextra virgin olive oil
- 1 bunchfresh basil, leaves torn by hand
- to tastekosher salt and red pepper flakes
Binding with starch
The secret to a restaurant-quality finish is adding a half-cup of the starchy, cloudy pasta water to the sauce just before tossing. This binds the olive oil and tomato juices into a cohesive coating rather than separate puddles.
The method.
Boil the water
Bring a large pot of water to a rolling boil. Season it with enough salt so that it tastes like the sea; you only have this one chance to flavor the pasta itself.
Start the aromatics
In the skillet, combine the olive oil and garlic over medium-low heat. Cook until the garlic turns pale gold and fragrant, about two minutes. Do not let it turn brown or bitter.
Simmer the tomatoes
Add the tomatoes and a pinch of red pepper flakes. Cook over medium heat, stirring occasionally, until the tomatoes soften and release their liquid, about 10 to 12 minutes.
Cook the pasta
Drop the pasta into the boiling water. Pull it out one minute before the box instructions suggest; it should still have a firm resistance in the center.
Toss and finish
Transfer the pasta directly into the skillet with the tomatoes. Add a splash of pasta water and toss vigorously over medium heat for one minute until glossy. Turn off the heat and fold in the torn basil.
Other turns to take.
Burrata Finish
Place a whole ball of burrata in the center of the warm pasta just before serving, allowing the cream to mix with the sauce.
Anchovy Base
Add two finely minced anchovy fillets to the oil with the garlic; they will dissolve and provide a deep, salt-driven foundation.
When it doesn't go to plan.
Always tear your basil by hand rather than cutting it with a knife to keep the edges from bruising and darkening.
If your tomatoes are out of season and lack sweetness, add a tiny pinch of sugar to the sauce to balance the acidity.
Don't rinse your pasta; you need the surface starch to help the sauce cling.
The ones that keep coming up.
Should I peel the tomatoes first?
It is entirely personal preference. If you prefer a refined texture, blanch the tomatoes for 30 seconds, peel them, then chop. For a rustic, home-style meal, leave the skins on.
Can I use dried basil instead?
Dried basil lacks the bright, floral aroma essential to this dish. Use fresh or skip it entirely.
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