Imported from TikTok

Silky Three-Tomato Pasta

Name: Silky Three-Tomato Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 250 g Pasta; 2.5 Roma tomatoes (Chopped in half; source gives a range of 2–3.); 150 g Cherry tomatoes; 400 g Peeled and crushed tomatoes (canned); 3.5 cloves Garlic (Source gives a range of 3–4 cloves.); 2.5 Basil stems (Source gives a range of 2–3 stems.); 1 handful Fresh basil leaves (Tear into the sauce; reserve fresh basil for finishing as needed.); 2 tbsp Olive oil (Use 2 tbsp for infusing and ½ cup for blending.); 30 g Butter; 50 g Parmesan (Freshly grated; additional Parmesan for finishing is mentioned but not quantified.); 0.5 cup Reserved pasta water (Reserve from cooking the pasta; use a splash when tossing the pasta with the sauce.); Salt (To taste; season the tomato mixture.)

Recipe by @aldentedreams @aldentedreams · TikTok

Imported by Amanda Aisen on SeeMeCook

Pasta coated in a silky sauce made from Roma, cherry, and canned tomatoes, blended with olive oil and strained until smooth. Butter and Parmesan are tossed in at the end for a glossy finish, without any cream.

3 servings50 minItalian

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Ingredients

250 g Pasta
2.5 Roma tomatoes (Chopped in half; source gives a range of 2–3.)
150 g Cherry tomatoes
400 g Peeled and crushed tomatoes (canned)
3.5 cloves Garlic (Source gives a range of 3–4 cloves.)
2.5 Basil stems (Source gives a range of 2–3 stems.)
1 handful Fresh basil leaves (Tear into the sauce; reserve fresh basil for finishing as needed.)
2 tbsp Olive oil (Use 2 tbsp for infusing and ½ cup for blending.)
30 g Butter
50 g Parmesan (Freshly grated; additional Parmesan for finishing is mentioned but not quantified.)
0.5 cup Reserved pasta water (Reserve from cooking the pasta; use a splash when tossing the pasta with the sauce.)
Salt (To taste; season the tomato mixture.)

Steps

1
Heat 2 tbsp olive oil in a pan over medium-low heat. Add the garlic and basil stems, and gently infuse the oil until fragrant, taking care not to brown the garlic.
2
Add the halved Roma tomatoes and cook for about 3 minutes, until they begin to soften.
3
Add the cherry tomatoes and canned crushed tomatoes, then season with salt.
4
Tear in a handful of fresh basil leaves and stir everything together.
5
Cook the tomatoes for about 30 minutes, stirring occasionally, until they have broken down and the sauce has reduced and thickened.
6
Transfer the tomato sauce to a blender. Add ½ cup olive oil and blend until completely smooth; the color changes from deep dark red to a creamy, vodka-sauce-like color.
7
Pass the blended sauce through a fine-mesh strainer to remove the skins and seeds.
8
Cook the pasta until just shy of al dente, and reserve ½ cup pasta water.
9
Add the pasta to the strained sauce with a splash of reserved pasta water. Toss over low heat until the sauce completely coats the pasta.
10
Turn off the heat. Add the butter and freshly grated Parmesan, then toss vigorously until the sauce is emulsified and glossy.
11
Finish with fresh basil and a little more Parmesan, then serve immediately.