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Author Notes: Inspired by the tomato pasta at Sammy's Woodfire Pizza, this recipe is easily adjustable based on flavor preferences and greasiness. By simmering the tomatoes slowly the rich oil soluble flavors can extract while some of the tomato's water both infuses the dish with the water soluble compounds and evaporates to increase the overall intensity and flavor.. —Allison Nicole Devitt
Fresh tomatoes, preferably beefsteak or heirloom
cups olive oil
tablespoons unsalted butter
tablespoon minced garlic
salt to taste, more can be better
pack of angel hair pasta
optional cherry tomatoes for garnish
sprig optional basil for garnish
- Boil water and cook angel hair or other thin pasta as instructed. I prefer it a little al dente
- Quarter or eighth, depending on the size, your tomatoes. If you do not like tomato skins in your dish you can blanch and peel first, but I find the remaining skins add a bit of complementary texture
- In a small pot/pan liberally add olive oil, a tablespoon of butter, and the tomatoes, and garlic, and turn the heat on to medium low. There is no absolute fixed way or amount to add olive oil, I start by coating the bottom of the pan and add it, the butter, and salt, as the tomatoes cook
- Stir and lightly mash the tomatoes until they are no longer holding their shape. Add another tablespoon of butter and allow it to slowly melt in.. Your pot should be slowly simmering and look like a real sauce.
- Taste, and add salt to preference. I generally do not like a lot of salt, but around a 1/8 to a 1/4 teaspoon can bring out the richness of the tomatoes. Add more oil/butter depending on how your flavor preferences, eg more tomatoes, oily. or buttery. Allow to simmer for approx 5 minutes
- Optional: halve and bake the cherry tomatoes to add as garnish
- Mix the angel hair pasta into the sauce, portion out and top with basil or/and cherry tomatoes if you want. Enjoy!
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper