Tomato Pasta

20 mins
Serves 1
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Directions

  1. 1Add anchovy and garlic to a pan, then cover the bottom of the pan with olive oil.
  2. 2Add a touch of dried chili and cook for a couple of minutes.
  3. 3Add all the tomatoes to the pan.
  4. 4Cover and cook on medium-low for about 15 minutes, but the video shows for 20 minutes until done.
  5. 5Zest the lemon, only the zest, no juice.
  6. 6Transfer the cooked tomatoes into a large bowl.
  7. 7Blend the tomatoes with an immersion blender until smooth.
  8. 8Pour the tomato sauce back into the pan.
  9. 9Add lemon zest to the sauce.
  10. 10Place the pan back on the heat and cook for about 5 minutes to thicken slightly.
  11. 11Add pasta to boiling salted water.
  12. 12Take the sauce off the heat.
  13. 13Add a little salt, Parmigiano Reggiano, and cold butter.
  14. 14Whisk until the butter is all melted.
  15. 15Add al dente pasta directly to the sauce.
  16. 16Finish cooking the pasta in the sauce for about a minute.
  17. 17Plate the pasta using tongs and a ladle.
  18. 18Finish with more sauce over the pasta.
  19. 19Garnish with a touch more lemon zest.
  20. 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.