bonappetit4.8
Pasta With Fresh Tomato Sauce (No-Cook)
Combine fresh tomatoes, garlic, basil, butter, and Parmesan into a no-cook tomato sauce to toss with hot pasta for an easy summer dinner.
👥 4 Servings👤 Claire Saffitz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
Slice 1½ lb. tomatoes (such as plum, heirloom, or beefsteak), preferably slightly overripe, in half crosswise (across the midline, not through the stem end). Working one at a time, hold halves in your palm and gently squeeze out seeds and surrounding jelly and juice into a medium bowl; discard seed mixture. Chop tomatoes into irregular shapes and sizes, keeping biggest pieces no larger than an acorn (some pieces should be very small). Place in a large bowl and mash several times with a potato masher or large spoon to release more juices (or, you can also just use your hands). → How to get the seeds out of tomatoes
½ lb. tomatoes (such as plum, heirloom, or beefsteak), preferably slightly overripe1
2
Add 1 garlic clove, finely grated, 2 oz. Parmesan, finely grated (about 1 cup), ¼ cup extra-virgin olive oil, 2 Tbsp. unsalted butter, cut into small pieces, 4 tsp. red wine vinegar, and ½ tsp. crushed red pepper flakes to bowl with tomatoes and generously season with kosher salt; toss with a large spoon to combine. Cover with plastic wrap and let sit at room temperature at least ⏱️ 30 minutes and up to ⏱️ 5 hours. (This will draw out the tomato juices and allow the flavors to marry). Uncover tomato sauce.
. Parmesan, finely grated (about 1 cup), plus more for serving2 oz. unsalted butter, cut into small pieces2 Tbsp. red wine vinegar4 tspKosher salt
3
Cook 12 oz. bucatini, spaghetti, or linguine in a large pot of boiling generously salted water, stirring occasionally, until al dente. Using tongs, immediately transfer pasta to bowl with tomato mixture and toss vigorously to coat. (You want the hot pasta to melt the cheese and butter, which will thicken the sauce. Taste pasta and season with more salt if needed; toss in 1 cup torn basil leaves.
. bucatini, spaghetti, or linguine12 oztorn basil leaves1 cup
4
Divide pasta among shallow bowls and spoon any sauce remaining in bowl over. Top with more Parmesan and drizzle with oil.
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