Pasta alla Umami

Ingredients

• 1 lb cavatappi, gemelli, or fusilli
• Kosher salt (1 tablespoon for the pasta water, plus more to taste)
• ground black pepper (To taste)
• 4 tbsp salted butter (Cut into 3 or 4 pieces)
• 0.25 cup tomato paste
• 1 tbsp Flavor Jolt seasoning (Milk Street Flavor Jolt; nutrition estimated for a savory seasoning blend)
• 0.25 cup fresh basil (Chopped)
• 0.5 oz Parmesan cheese (Finely grated, about 1/4 cup, plus more to serve)
• 4 qt water (For cooking the pasta; reserve 1/2 cup of the cooking water before draining)

Steps

1. 1

   In a large pot, bring 4 quarts of water to a boil. Add the pasta and 1 tablespoon kosher salt. Cook, stirring occasionally, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

2. 2

   In a 10-inch skillet, combine the butter and tomato paste. Cook over medium heat, stirring, until the butter has melted and the tomato paste is slightly darker, 1 to 2 minutes; the mixture will not fully emulsify.

3. 3

   Stir the Flavor Jolt into the butter and tomato paste mixture.

4. 4

   Add the reserved pasta water to the skillet and whisk until the sauce is well combined.

5. 5

   Add the sauce to the pasta and set the pot over medium heat. Cook, stirring, until the pasta is evenly coated and heated through, 1 to 2 minutes.

6. 6

   Remove the pot from the heat. Stir in the chopped basil and finely grated Parmesan cheese.

7. 7

   Taste and season with additional salt and pepper. Serve sprinkled with additional Parmesan cheese.

Notes

The recipe states that the six ingredients exclude salt and pepper. The source describes the dish as suitable for serving in about 30 minutes.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian
• quick
• family-friendly
• stovetop