# Spaghetti in Tomato Water

This dish is a revolutionary spaghetti with tomato sauce that uses tomato water to create an intense and concentrated flavor.

- Servings: 1 servings
- Total time: 60 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 3 pints cherry tomatoes
- sunolds (cherry tomatoes)
- fresh basil stems
- fresh basil leaves
- salt
- spaghetti
- 1 to 2 tablespoons cold butter, diced
- grated Parmesan

## Instructions

1. Add the cut cherry tomatoes to a pot.
2. Add a little water to the bottom of the pan to help get it started.
3. Place the pot on the stove over low heat and cover.
4. Add a little bit of salt to the tomatoes to help release moisture.
5. Once moisture accumulates, increase the heat to bring to a boil.
6. Add the basil stems and basil leaves to the pot.
7. Cook the tomatoes for about an hour, or until they are super soft and mostly skins and seeds remain.
8. Strain the cooked tomatoes using a fine mesh strainer placed over a bowl to collect the tomato water.
9. Season boiling water with enough salt to taste like a seasoned broth.
10. Drop the spaghetti into the boiling water and cook for about 7 minutes.
11. Meanwhile, in a pan or saucier, turn the heat on low and add about a cup of tomato water per person.
12. Dice the cold butter.
13. Remove the pasta from the boiling water and add it to the tomato water in the pan.
14. Turn 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.
15. Check 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.
16. Turn 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.
17. Plate 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.
18. Top with a little bit more sauce (if running low, add a touch more pasta water to the pan for yield).
19. Finish with a little bit of fresh basil and grated Parmesan.

## Equipment

- pot
- knife
- fine mesh strainer
- colander
- bowl
- stove
- pan or saucier
- pasta tongs
- ladle

## 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.

## Source

- Original video: https://youtu.be/w5J-JXzIuns?si=WxTDNHC1kKMiazr0
- Recipe page: https://www.cliprecipe.com/recipe/c8dc1057-7e08-46ce-8759-8b6ced922814
- Extracted: 2025-12-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt