4Add a little water to the bottom of the pan to help get it started.
5Add a little water to the bottom of the pan to help get it started.
6Add a little water to the bottom of the pan to help get it started.
7Place the pot on the stove over low heat and cover.
8Place the pot on the stove over low heat and cover.
9Place the pot on the stove over low heat and cover.
10Add a little bit of salt to the tomatoes to help release moisture.
11Add a little bit of salt to the tomatoes to help release moisture.
12Add a little bit of salt to the tomatoes to help release moisture.
13Once moisture accumulates, increase the heat to bring to a boil.
14Once moisture accumulates, increase the heat to bring to a boil.
15Once moisture accumulates, increase the heat to bring to a boil.
16Add the basil stems and basil leaves to the pot.
17Add the basil stems and basil leaves to the pot.
18Add the basil stems and basil leaves to the pot.
19Cook the tomatoes for about an hour, or until they are super soft and mostly skins and seeds remain.
20Cook the tomatoes for about an hour, or until they are super soft and mostly skins and seeds remain.
21Cook the tomatoes for about an hour, or until they are super soft and mostly skins and seeds remain.
22Strain the cooked tomatoes using a fine mesh strainer placed over a bowl to collect the tomato water.
23Strain the cooked tomatoes using a fine mesh strainer placed over a bowl to collect the tomato water.
24Strain the cooked tomatoes using a fine mesh strainer placed over a bowl to collect the tomato water.
25Season boiling water with enough salt to taste like a seasoned broth.
26Season boiling water with enough salt to taste like a seasoned broth.
27Season boiling water with enough salt to taste like a seasoned broth.
28Drop the spaghetti into the boiling water and cook for about 7 minutes.
29Drop the spaghetti into the boiling water and cook for about 7 minutes.
30Drop the spaghetti into the boiling water and cook for about 7 minutes.
31Meanwhile, in a pan or saucier, turn the heat on low and add about a cup of tomato water per person.
32Meanwhile, in a pan or saucier, turn the heat on low and add about a cup of tomato water per person.
33Meanwhile, in a pan or saucier, turn the heat on low and add about a cup of tomato water per person.
34Dice the cold butter.
35Dice the cold butter.
36Dice the cold butter.
37Remove the pasta from the boiling water and add it to the tomato water in the pan.
38Remove the pasta from the boiling water and add it to the tomato water in the pan.
39Remove the pasta from the boiling water and add it to the tomato water in the pan.
40Turn up the heat and cook the pasta in the tomato water for another 5 minutes, swirling it around to release starch and reduce the tomato water to a glaze.
41Turn up the heat and cook the pasta in the tomato water for another 5 minutes, swirling it around to release starch and reduce the tomato water to a glaze.
42Turn up the heat and cook the pasta in the tomato water for another 5 minutes, swirling it around to release starch and reduce the tomato water to a glaze.
43Check the pasta for al dente; if still undercooked and the tomato water has reduced, add a little more tomato water at a time until al dente and the spaghetti is glazed.
44Check the pasta for al dente; if still undercooked and the tomato water has reduced, add a little more tomato water at a time until al dente and the spaghetti is glazed.
45Check the pasta for al dente; if still undercooked and the tomato water has reduced, add a little more tomato water at a time until al dente and the spaghetti is glazed.
46Turn off the heat and add in the cold diced butter, swirling and tossing until it completely melts and emulsifies into the sauce, clinging tightly to the spaghetti.
47Turn off the heat and add in the cold diced butter, swirling and tossing until it completely melts and emulsifies into the sauce, clinging tightly to the spaghetti.
48Turn off the heat and add in the cold diced butter, swirling and tossing until it completely melts and emulsifies into the sauce, clinging tightly to the spaghetti.
49Plate the pasta by picking it up with pasta tongs, cradling it in a ladle, swirling it into a bundle, and transferring it to a plate.
50Plate the pasta by picking it up with pasta tongs, cradling it in a ladle, swirling it into a bundle, and transferring it to a plate.
51Plate the pasta by picking it up with pasta tongs, cradling it in a ladle, swirling it into a bundle, and transferring it to a plate.
52Top with a little bit more sauce (if running low, add a touch more pasta water to the pan for yield).
53Top with a little bit more sauce (if running low, add a touch more pasta water to the pan for yield).
54Top with a little bit more sauce (if running low, add a touch more pasta water to the pan for yield).
55Finish with a little bit of fresh basil and grated Parmesan.
56Finish with a little bit of fresh basil and grated Parmesan.
57Finish with a little bit of fresh basil and grated Parmesan.
Ingredients
3 pints cherry tomatoes
3 pints cherry tomatoes
3 pints cherry tomatoes
sunolds (cherry tomatoes)
sunolds (cherry tomatoes)
sunolds (cherry tomatoes)
fresh basil stems
fresh basil stems
fresh basil stems
fresh basil leaves
fresh basil leaves
fresh basil leaves
salt
salt
salt
spaghetti
spaghetti
spaghetti
1 to 2 tablespoons cold butter, diced
1 to 2 tablespoons cold butter, diced
1 to 2 tablespoons cold butter, diced
grated Parmesan
grated Parmesan
grated Parmesan
Equipment
potknifefine mesh strainercolanderbowlstovepan or saucierpasta tongsladle
Tips
To cut cherry tomatoes quickly, place them between two lids and slice through the middle horizontally.
Puncture cherry tomatoes before boiling to help them release juice.
For more servings, use about a cup of tomato water per person.
Finish the pasta in the tomato water to allow the pasta starch to be released and glaze the spaghetti.
If the tomato water reduces too much before the pasta is al dente, add a touch more pasta water.
Swirl cold butter into the pasta off the heat to emulsify it into the sauce.
To plate, use pasta tongs and a ladle to create a neat bundle of spaghetti.
You can use the leftover tomato skins and seeds to make another sauce or tomato jam.