25 minutes
A simple and flavorful pasta dish highlighting the freshness of tomatoes and the richness of extra virgin olive oil.
Penne Pasta
0 oz
Ripe Tomatoes, Diced
0 oz
tablespoons
Parmigiano-Reggiano, Freshly grated
to taste
pinches
Maldon Sea Salt, Flaky
to taste
1. Cook Penne Pasta
Bring a large pot of salted water to a rolling boil. Once boiling, add the penne pasta and cook until just al dente. Reserve some of the pasta water and then drain the penne.
2. Simmer Tomatoes
In another large pot, combine the diced tomatoes with the reserved pasta water and bring to a gentle simmer over medium-high heat.
3. Season Tomatoes
Season the simmered tomatoes with a pinch of sugar and a sprinkle of Maldon sea salt. Taste and adjust the seasoning as needed.
4. Combine Pasta and Sauce
Add the cooked penne to the pot with the tomatoes, stirring gently until the pasta is thoroughly coated. Adjust the sauce consistency with more reserved pasta water as needed.
5. Finish with Olive Oil and Cheese
Drizzle in six tablespoons of extra virgin olive oil, stirring to combine. Serve the pasta with freshly grated Parmigiano-Reggiano to taste.
Choose the best-quality vine-ripened tomatoes such as heirloom, beefsteak, or San Marzano for their rich flavor and juiciness.
Use a high-quality extra-virgin olive oil for its prominent flavor contribution to the dish.
Allow the tomatoes to macerate with salt and olive oil for at least 30 minutes to draw out juices and create a flavorful sauce.
Cook penne in heavily salted water until al dente and reserve some pasta water to adjust sauce consistency.
Toss the pasta with the sauce off the heat to gently coat and slightly warm the sauce.
Comments (0)