Pasta with Raw Tomato Sauce
By Ashley MoorePublished on June 3, 2014
Time
35 minutes, plus 1 hour macerating
Yield
Serves 4
Ingredients
2 pounds very ripe tomatoes, cored and cut into ½-inch pieces1 ½ tablespoons chopped fresh oregano 2 teaspoons plus 2 tablespoons extra-virgin olive oil, plus extra for serving2 garlic cloves, mincedSalt and pepper ¼ teaspoon sugar 3 cups water 1 pound short pasta, such as campanelle, penne, or fusilli½ cup fresh basil leaves, torn1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Before You Begin
Use the ripest tomatoes you can find.
Instructions
- Combine tomatoes, oregano, 2 teaspoons oil, garlic, 1 1/2 teaspoons salt, and sugar in large bowl. Let sit until tomatoes soften and release their juice, at least 1 hour or up to 3 hours.
- Drain tomato mixture in fine-mesh strainer set over bowl and reserve juice. (You should have 1 cup tomato juice; if not, add water as needed to equal 1 cup.) Divide drained tomato mixture evenly between 2 bowls. Using potato masher, mash 1 bowl of tomato mixture to pulp.
- Combine water, pasta, and reserved tomato juice in Dutch oven. Cover, place over medium-high heat, and cook at vigorous simmer, stirring often, until pasta is al dente and liquid has nearly evaporated, 12 to 15 minutes. Off heat, stir in basil, Parmesan, mashed and unmashed tomato mixtures, and remaining 2 tablespoons oil. Season with salt and pepper to taste. Serve with extra oil and extra Parmesan.
Time
35 minutes, plus 1 hour maceratingYield
Serves 4Ingredients
2 pounds very ripe tomatoes, cored and cut into ½-inch pieces
1 ½ tablespoons chopped fresh oregano
2 teaspoons plus 2 tablespoons extra-virgin olive oil, plus extra for serving
2 garlic cloves, minced
Salt and pepper
¼ teaspoon sugar
3 cups water
1 pound short pasta, such as campanelle, penne, or fusilli
½ cup fresh basil leaves, torn
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Test Kitchen Techniques
Ingredients
2 pounds very ripe tomatoes, cored and cut into ½-inch pieces
1 ½ tablespoons chopped fresh oregano
2 teaspoons plus 2 tablespoons extra-virgin olive oil, plus extra for serving
2 garlic cloves, minced
Salt and pepper
¼ teaspoon sugar
3 cups water
1 pound short pasta, such as campanelle, penne, or fusilli
½ cup fresh basil leaves, torn
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Test Kitchen Techniques
Ingredients
2 pounds very ripe tomatoes, cored and cut into ½-inch pieces
1 ½ tablespoons chopped fresh oregano
2 teaspoons plus 2 tablespoons extra-virgin olive oil, plus extra for serving
2 garlic cloves, minced
Salt and pepper
¼ teaspoon sugar
3 cups water
1 pound short pasta, such as campanelle, penne, or fusilli
½ cup fresh basil leaves, torn
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
Test Kitchen Techniques
Why This Recipe Works
Tomatoes are at their premium state in the peak of summertime, and we were looking for another way to enjoy them besides in their usual form: sliced or in a BLT. After sitting in an aromatic solution of oregano, good-quality olive oil, garlic, salt, and sugar, the tomatoes break down and release some of their juices. Rather than discard the extracted tomato liquid, we cooked the pasta in it, resulting in infused tomato flavor in every bite.
Before You Begin
Use the ripest tomatoes you can find.
Instructions
- Combine tomatoes, oregano, 2 teaspoons oil, garlic, 1 1/2 teaspoons salt, and sugar in large bowl. Let sit until tomatoes soften and release their juice, at least 1 hour or up to 3 hours.
- Drain tomato mixture in fine-mesh strainer set over bowl and reserve juice. (You should have 1 cup tomato juice; if not, add water as needed to equal 1 cup.) Divide drained tomato mixture evenly between 2 bowls. Using potato masher, mash 1 bowl of tomato mixture to pulp.
- Combine water, pasta, and reserved tomato juice in Dutch oven. Cover, place over medium-high heat, and cook at vigorous simmer, stirring often, until pasta is al dente and liquid has nearly evaporated, 12 to 15 minutes. Off heat, stir in basil, Parmesan, mashed and unmashed tomato mixtures, and remaining 2 tablespoons oil. Season with salt and pepper to taste. Serve with extra oil and extra Parmesan.
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