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Four Tomato Pasta

Prep Time15 minutes
Cook Time20 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: 4 tomato pasta, Angel hair pasta, calabrian chili, cherry tomatoes, lemon, tomatoes

Ingredients

Pasta

  • 1/2 pound Spaghetti approx. 250g high-quality spaghetti

The Sauce

  • 1/4 cup Extra virgin olive oil
  • 2-3 cloves of garlic smashed,
  • 2 small anchovy fillets
  • 1 tbsp 1 T calabrian chili or a pinch of dried chili flakes
  • 1-2 sprigs fresh basil
  • 4 cups total of a mix of four distinct tomato varieties e.g., sweet cherry/cherub tomatoes, dark cherry tomatoes, vine-ripened tomatoes, and chopped heirloom tomatoes
  • 1 -2 tbsp tomato paste in place of one of the variety of tomatoes

Fat & Seasoning:

  • salt to taste
  • 1.5 tablespoons of cold unsalted butter

The Finishers:

  • Zest of 1 fresh lemon
  • freshly grated Parmigiano-Reggiano,

Instructions

Build the Flavor Base

  • Heat a generous splash of extra virgin olive oil in a large skillet over medium-low heat.
  • Add the smashed garlic, anchovy fillets, Calabrian chili, and basil.
  • Cook for about 2-3 minutes, stirring gently, until the garlic is fragrant and the anchovies have completely dissolved into the oil. Add tomato paste and continue to cook for another couple of minutes.
  • Add tomatoes to the skillet. Toss to coat them in the infused oil, then cover the pan with a lid. Keep the heat on medium-low and let them simmer for 15 to 20 minutes. The tomatoes should completely break down, burst, and release their natural juices.

Pasta Notes

  • While the sauce is simmering, cook pasta per directions. I tried this with both rigatoni and linguine, delish. It is a thick sauce, so fettuccine or spaghetti would work well also.

Finishing the Sauce

  • Remove basil sprigs and garlic from the sauce. Although I would leave the garlic to be pureed with tomatoes.
  • Transfer the entire contents of the skillet into a large bowl or a high-speed blender. Puree the mixture until completely smooth and velvety.
  • Pour the smooth sauce back into the skillet, stir in half of the fresh lemon zest, and let it simmer uncovered for an additional 5 minutes to slightly thicken.
  • Add cheese and butter, stir into sauce.
  • Season with salt and pepper.
  • Add pasta to sauce, mix to combine. Serve immediately.