30 minutes
This recipe features a refreshing pasta dish using fusilli and a vibrant sauce made from fresh tomatoes. The tomato sauce is prepared by blending raw tomatoes with olive oil and grated garlic, enhancing the natural sweetness of the tomatoes while adding a flavorful kick.
0 oz
Olive Oil, Divided in half
cups
Garlic, sliced
cloves
Fresh Ripe Tomatoes, quartered
0 oz
Italian Basil, chiffonade
tablespoons
Black Pepper, Freshly Ground
to taste
Parmesan Cheese, microplaned
cups
Pecorino, microplaned
cups
1. Boil water
Bring a pot of salted water to a boil, using just enough water to cover the pasta by 1-2 inches. This will save you some time waiting for the water to boil and will also ensure that you have plenty of starch in the pasta water to help hold your emulsion. Add about two teaspoons of salt per quart of water. Once boiling, turn the heat to low and place a lid on the pot until you're ready to cook the pasta.
2. Blend the Tomatoes
Chop the fresh ripe tomatoes and place them into a blender. With the blender running, stream in half of the olive oil and add a pinch of salt.
3. Sweat aromatics
Heat a large skillet over medium heat and add the remainder of the olive oil. Gently saute the sliced garlic until soft and fragrant. Add the blended tomato mixture to the pan and simmer over medium high heat until the sauce has reduced a bit (about 5-10 mins)
4. Cook Pasta
While the sauce is simmering, cook the pasta for 30 seconds to a minute less than the box recommends before draining. Make sure to reserve a cup of pasta water for the following steps.
5. Combine Pasta and Sauce
Add the drained pasta and a 1/4 cup of the reserved pasta water to the pan. Stir to combine, and cook for an additional 2-3 minutes over medium heat, until the pasta is cooked and the sauce has reduced to coat each noodle. This sauce is thinner than a typical tomato sauce, so you may need additional time to reduce it to the desired consistency.
6. Add Cheese and Basil
Remove the pan from the heat and add the basil and cheese. Mixing and toss to combine until the cheese has fully melted and you have a smooth sauce
7. Serve and Garnish
Taste the pasta for seasoning, adjusting with salt and a few cracks of pepper if needed. Plate and serve.
For fresh tomato sauce, the flavor of the tomato is paramount. Opt for peak-season, ripe heirloom tomatoes for their superior taste and variety of flavors. If those aren't available, good quality cherry or plum tomatoes can also work well.
Reserve a cup of pasta cooking water before draining. The starchy, salty water is a key ingredient to emulsify and bind the sauce with the pasta, allowing for a silky, cohesive dish.
The olive oil will impart a lot of flavors, so choose a high-quality extra virgin olive oil with a flavor profile that you enjoy—fruity, peppery, or grassy notes can all complement the fresh tomatoes.
Since the pasta will continue to cook a bit after being tossed with the hot sauce, you'll want to cook it until just before al dente. This ensures your pasta won't become mushy.
Before making the sauce, toss the diced tomatoes with a bit of fine sea salt and let them sit in a colander over a bowl to drain for about 30 minutes. This will not only season the tomatoes but also draw out excess moisture, concentrating their flavor.
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