Directions
- 1Add anchovy and garlic to a pan, then cover the bottom of the pan with olive oil.
- 2Add a touch of dried chili and cook for a couple of minutes.
- 3Add all the tomatoes to the pan.
- 4Cover and cook on medium-low for about 15 minutes, but the video shows for 20 minutes until done.
- 5Zest the lemon, only the zest, no juice.
- 6Transfer the cooked tomatoes into a large bowl.
- 7Blend the tomatoes with an immersion blender until smooth.
- 8Pour the tomato sauce back into the pan.
- 9Add lemon zest to the sauce.
- 10Place the pan back on the heat and cook for about 5 minutes to thicken slightly.
- 11Add pasta to boiling salted water.
- 12Take the sauce off the heat.
- 13Add a little salt, Parmigiano Reggiano, and cold butter.
- 14Whisk until the butter is all melted.
- 15Add al dente pasta directly to the sauce.
- 16Finish cooking the pasta in the sauce for about a minute.
- 17Plate the pasta using tongs and a ladle.
- 18Finish with more sauce over the pasta.
- 19Garnish with a touch more lemon zest.
- 20Add a little dusting of Parmigiano Reggiano.
Ingredients
- Little cherry tomatoes
- Darker cherry tomatoes
- Tomatoes on the vine
- 2 Heirloom tomatoes
- Anchovy
- Garlic
- Olive oil
- Dried chili
- Lemon zest
- Salt
- Parmigiano Reggiano
- Cold butter
- Pasta
Equipment
PanLidMicroplaneLarge bowlImmersion blenderWhiskPotTongsLadlePlate
Tips
- The key to this recipe is using four different kinds of tomatoes.
- The secret ingredient here is lemon zest, no juice, just the zest.
- Cook the pasta al dente and finish cooking it in the sauce for a saucier result.
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