Summer
Michael Ruhlman's Pasta with Tomato Water, Basil, and Garlic
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45 Reviews
Emma
August 27, 2023
Really good with ripe juicy tomatoes but even works with halved cherry tomatoes. I use less garlic and basil, 16 oz. Spaghetti. Butter!
It is confusing as written but like Eileen below just: saute garlic, add tomato juices and simmer. Melt butter into juices. Add tomatoes just to warm them up. I have a big bowl so I pour all over the spaghetti.
It is confusing as written but like Eileen below just: saute garlic, add tomato juices and simmer. Melt butter into juices. Add tomatoes just to warm them up. I have a big bowl so I pour all over the spaghetti.
erinrae
September 1, 2020
So, so good! I followed this other than decreasing the amount of basil (I feel like a cup would be overpowering). It didn't need anything added. Next time I might try to use less butter to see whether it can be lightened up a bit.
Eileen
August 20, 2018
Easier version:
Boil water, cook pasta. While this is happening, saute garlic in oil, add diced tomatoes and saute just long enough to soften, stir in butter and basil ribbons, cook a bit, and dump the drained pasta into the pan with the tomatoes.
Boil water, cook pasta. While this is happening, saute garlic in oil, add diced tomatoes and saute just long enough to soften, stir in butter and basil ribbons, cook a bit, and dump the drained pasta into the pan with the tomatoes.
Blork
August 19, 2018
Nice to see this making the rounds again. For those who are new to it, here's a few important things I've learned from making this many times over the past few years.
1) Tomatoes are key. Use very ripe and juicy tomatoes. The water that the tomatoes give off is key to this. So don't use Romas; use beefsteak or similar tomatoes that have a lot of juice.
2) If you have time, cut up the tomatoes a few hours before you make the dish. This allows more time for the water to come out.
3) Don't skimp on the butter. I've adapted this for two people and I use two big beefsteak tomatoes and about a third of a stick of butter. The magic of this recipe is all about the tomato water and the butter.
4) This is just a tip: I generally don't add all of the chopped tomatoes back into the dish because I don't want it overwhelmed by tomatoes. I reserve about half and use them the next day to make bruschetta or to top nachos, etc.
1) Tomatoes are key. Use very ripe and juicy tomatoes. The water that the tomatoes give off is key to this. So don't use Romas; use beefsteak or similar tomatoes that have a lot of juice.
2) If you have time, cut up the tomatoes a few hours before you make the dish. This allows more time for the water to come out.
3) Don't skimp on the butter. I've adapted this for two people and I use two big beefsteak tomatoes and about a third of a stick of butter. The magic of this recipe is all about the tomato water and the butter.
4) This is just a tip: I generally don't add all of the chopped tomatoes back into the dish because I don't want it overwhelmed by tomatoes. I reserve about half and use them the next day to make bruschetta or to top nachos, etc.
ElaNY
August 5, 2018
I thought this recipe was simple and delicious. It’s going into my weeknight rotation during tomato season.
kelly
March 30, 2018
This was really delicious. It is a simple sauce that tastes amazing and fresh. I will definitely make it again, and again, and again...
Isa
October 6, 2017
This was delicious and a perfect use for our fantastic cherry tomatoes from the farmers market! So good! I added a jar of lightly marinated artichoke hearts because I had them (and was feeding some hungry kids!) served it with a salad and had NO leftovers (sad!). Thank you for a new tomato trick!
Courtney C.
August 15, 2016
This was amazing. Make sure your ingredients are top notch and you will want to make this all summer.
TheOriginalWalrus
July 28, 2016
This is definitely genius, but it is most certainly a rip off my mom's version :). In my family, we don't cook the garlic at all, everything is raw. Also, the oil is added to the tomatoes about 30 mins or more before cooking pasta, and then all the liquid is added to the strained pasta and cooked. I like using mint and thyme it's basil, my mom always adds pepperoncino, and my brother adds olives. Summer at its best.
HoustonHeat
January 29, 2016
Have made this several times, and it always hits the spot. The flavor is so bright and fresh. It's the middle of winter, and I'm dying to make it again!
betty888
October 27, 2015
This is delicious! I didn't have basil on hand, so replaced with a few fresh sage leaves (cut into ribbons). A lot of flavor for minimal effort.
Djuana
June 28, 2015
I made this recipe several times last summer and it was a huge hit. Started on my summer run today with it and still a family favorite.
youngna P.
September 15, 2014
Added some bacon + sauteed onions in with with the tomato water. Terrific!
Darlene
September 5, 2014
My family loved this recipe and I loved the technique of salting the tomatoes and adding the tomato water to the pan. We will be making this frequently, especially when we have nice fresh Jersey tomatoes. I'm glad I resisted the temptation to add cheese, wanting to experience the simplicity of the recipe, but I couldn't stop myself from adding toasted pignoli. Simple and delicious!
tpeters3
August 23, 2014
Made this last night...and it was super delicious. The seasoning is just right. However, in the last steps, I added the chopped tomatoes to the sauce to warm them up a bit. Have lots of crusty bread available to sop up the delicious sauce. This is a real winner with all the fresh tomatoes currently available.
Phillie F.
August 21, 2014
I too am confused by step #5 as was TrevorC in his comments. I don't get it. Can someone explain please? Is this an error? Thank you in advance for your efforts in answering my question.
Kristen M.
August 21, 2014
Hi Phillie -- sorry for the confusion. Ruhlman wrote the recipe in a fairly loose, blog-like style to tell us what to attack, in chronological order, to get dinner done quickly on a weeknight. In step 5, he's basically saying that if your water is boiling at that point, you can start cooking the pasta. If it's not, you can proceed to the garlic (choose your own adventure!). I tried to clarify that in the instructions, but let me know if it's still unclear.
TrevorC
August 21, 2014
Looks like a great recipe. I'm a bit confused by step #5: "Cook your pasta, drain it, put it back in the pot ... (If your water isn’t boiling yet, you should still get your garlic cooking)."
If the pasta has already been cooked and drained, why is there an issue with water not yet boiling?
If the pasta has already been cooked and drained, why is there an issue with water not yet boiling?
brokensaucer
August 21, 2014
This recipe is sooooo good. I have a ton of garden tomatoes and this is a fantastic way to use them.
I also had a cup of shredded zucchini leftover from making zucchini bread which I tossed in with the pasta. I may use a tad less butter next time but I will absolutely make it again.
I also had a cup of shredded zucchini leftover from making zucchini bread which I tossed in with the pasta. I may use a tad less butter next time but I will absolutely make it again.
Nancy H.
August 20, 2014
Delicious! We just had it for dinner. I cut back the butter a tad to 4 tbs and would cut the salt a tad too. But it's the best fresh tomato pasta dish I've made.
pickures
August 20, 2014
I just made this dish for dinner tonight using penne pasta. The instructions were so easy and the dish itself was out of this world! My husband absolutely loved it!
Thanks for this delicious, yummy meal!,
Thanks for this delicious, yummy meal!,
Judith F.
August 20, 2014
Kristen, I don't understand what pictures you mean to go to see your explanation. I think you mean to add the tomato water to the sauce and simmer to the right consistency or it could be too thing.
Kristen M.
August 20, 2014
Hi Judith, sorry for the confusion -- I meant to see my response to a comment from pickures below (which I spelled incorrectly before, sorry!), but I will paste the answer here too. You can also see more photos on the article page here: https://food52.com/blog/11127-michael-ruhlman-s-pasta-with-tomato-water-basil-and-garlic
The tomato water will be drawn out from the salted tomatoes as you work on the rest of the dish. Then the water will stream out as you strain the tomatoes over the pan of garlic in step 7 -- I just added a note to help clarify that. Hope it's clearer now!
The tomato water will be drawn out from the salted tomatoes as you work on the rest of the dish. Then the water will stream out as you strain the tomatoes over the pan of garlic in step 7 -- I just added a note to help clarify that. Hope it's clearer now!
pickures
August 20, 2014
I do not see any instructions about 'tomato' water either. can someone let me and Judith [and anyone else who is interested] how to actually prepare the tomato water so we can make this delicious sounding recipe? thanks
Kristen M.
August 20, 2014
The tomato water will be drawn out from the salted tomatoes as you work on the rest of the dish. Then the water will stream out as you strain the tomatoes over the pan of garlic in step 7 -- I just added a note to help clarify that. Hope it's clearer now!
Judith F.
August 20, 2014
Where does the tomato water come in? I don't see instructions for how to use it.
Susan W.
August 20, 2014
I love the idea of tomato water. I am going to combine this recipe with the One Pot Pasta recipe that I am currently obsessed with. I use butter instead of olive oil, so the two recipes should meld beautifully. I'll toss the chopped tomatoes in at the end.
Regine
August 20, 2014
Yum. Can't wait to try. However, since most pasta (at least where I shop in Maryland) comes in 16oz not 12oz, and I am both lazy (to weigh pasta) and greedy (16oz barely feed my family of 4), I will adjust the proportions accordingly. LOL
So for 16oz or 1 lb pasta, I ll use 5 tomatoes, about 2 to 2 2/3 tsp salt, 13 garlic, 11/3 cup basil and 4 oz (1 stick) butter.
So for 16oz or 1 lb pasta, I ll use 5 tomatoes, about 2 to 2 2/3 tsp salt, 13 garlic, 11/3 cup basil and 4 oz (1 stick) butter.
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