Italian Inspired
Pasta with Fresh Tomatoes
Peak-season tomatoes remain uncooked so their fragrance and juiciness define the dish. Salting them ahead draws out a savory liquid that mingles with olive oil, garlic, basil, and hot starchy pasta wa
4 servings · 15 minutes prep · 12 minutes cook
Ingredients
Fresh tomato sauce
- 1 1/2 pounds (680 g) ripe mixed tomatoes, cored and cut into 1/2-inch (1.25-cm) pieces
- 1 teaspoon Diamond Crystal kosher salt (3 g)
- 1 small garlic clove, finely grated
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 teaspoon (5 ml) red wine vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red-pepper flakes (optional)
- 1 cup loosely packed torn basil leaves
Pasta
- 12 ounces (340 g) spaghetti, linguine, or short ridged pasta
- 1 ounce (28 g) finely grated Parmigiano-Reggiano (optional)
Directions
Macerate the tomatoes
- Combine tomatoes, salt, garlic, olive oil, vinegar, black pepper, and pepper flakes, if using, in a large serving bowl. Rest at room temperature for 30 minutes, stirring twice, until the tomatoes release ample juice.
Toss the pasta
- Boil pasta in well-salted water until al dente. Reserve 1 cup (240 ml) cooking water, then drain well.
- Add hot pasta to the tomatoes with 1/4 cup (60 ml) pasta water. Toss vigorously for 1 minute, until the tomato juices and oil lightly coat the pasta.
- Fold in basil and Parmigiano-Reggiano, if using. Rest 2 minutes, toss again, and adjust consistency with pasta water. Serve warm or at room temperature.
