Three-Tomato Marinara Pasta

Ingredients

• 1 lb spaghetti or bucatini (Penne rigate or mezze rigatoni may also be used.)
• 2 cups cherry or grape tomatoes (Halved; salt and let stand for several minutes before cooking.)
• 1 tsp kosher salt (For salting the fresh tomatoes; use additional salt for the pasta water and to taste.)
• 3 tbsp extra-virgin olive oil (Divided if desired between sautéing and finishing.)
• 4 cloves garlic (Thinly sliced or finely chopped.)
• 2 tbsp tomato paste
• 28 oz canned crushed tomatoes (Do not substitute canned tomato puree.)
• 0.25 cup reserved pasta cooking water (Reserve when draining the pasta; add when the fresh tomatoes are added.)
• 0.5 cup fresh basil (Torn or thinly sliced, for finishing.)
• 0.5 cup Parmesan cheese (Finely grated, for serving.)
• black pepper (Freshly ground, to taste.)

Steps

1. 1

   Halve the cherry or grape tomatoes and place them in a bowl. Sprinkle with 1 teaspoon kosher salt, toss, and let stand for several minutes so they soften and begin releasing their juices.

2. 2

   Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente, stirring occasionally so the strands or tubes do not stick.

3. 3

   While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and cook for about 30 to 60 seconds, stirring, until fragrant but not browned.

4. 4

   Add the tomato paste and cook, stirring constantly, for 1 to 2 minutes. The paste should darken slightly and smell concentrated and savory.

5. 5

   Add the canned crushed tomatoes and stir to combine. Bring the sauce to a gentle simmer, then cook for about 20 to 25 minutes, stirring occasionally, until thickened and the raw tomato flavor has mellowed.

6. 6

   Reserve 1/4 cup of the pasta cooking water, then drain the pasta. Do not rinse it.

7. 7

   Add the salted fresh tomatoes and the reserved 1/4 cup pasta water to the skillet with the marinara. Stir and simmer for about 5 minutes, until the fresh tomatoes soften and begin to break down while retaining some brightness.

8. 8

   Add the drained pasta to the skillet and toss over low heat until every strand or piece is coated and the sauce clings to the pasta. If the sauce seems too thick, loosen it with a small splash of additional pasta water.

9. 9

   Taste and adjust the seasoning with additional salt and freshly ground black pepper. Fold in the basil, if using.

10. 10

    Serve immediately with grated Parmesan and an optional drizzle of olive oil.

Notes

The page excerpt does not provide the complete ingredient list or method because access is membership-restricted. Quantities and several finishing ingredients above are cautious culinary reconstructions, not verified extraction. The source specifically cautions against substituting canned tomato puree for crushed tomatoes and emphasizes adding 1/4 cup pasta water when adding the cherry tomatoes.

Nutrition per serving

• main
• pasta
• vegetarian
• Italian
• stovetop
• simmered
• family dinner