Pasta with Tomato Water, Basil and Garlic

Pasta with Tomato Water, Basil and Garlic
Serves 4
  1. 4 ripe tomatoes, large dice
  2. 1 - 1 1/2 t. coarse kosher salt
  3. 12 ounces bucatini or spaghetti
  4. 10 cloves of garlic
  5. 1 cup basil, cut into ribbons
  6. 3 ounces butter, cut into chunks
  7. Olive oil, as needed
  8. Parmesan, grated (optional)
  1. Season the tomatoes with the salt and toss them well.
  2. Put a big pot of water on to boil. When it comes to a boil, add a generous pinch of salt.
  3. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the tomato water.
  4. Heat a teaspoon or two of olive oil in a large sauté pan over medium heat, add the garlic and cook it until it is just beginning to brown around the edges and soften, a couple minutes. (Watch carefully so that it doesn't burn) Pour the tomatoes into a strainer over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer.
  5. Meanwhile, cook the pasta and drain it.
  6. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil. Add Parmesan if desired.
Adapted from Michael Ruhlman
Adapted from Michael Ruhlman
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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