- Difficulty: Easy
- Servings: 4
- Nutritional Information (per serving): Calories 866, Total Fat 43 g, Saturated Fat 6 g, Carbohydrates 104 g, Dietary Fiber 8 g, Sugar 13 g, Protein 18 g, Cholesterol 0 mg, Sodium 991 mg
- Total Time: 40 minutes
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- 5 yellow beefsteak tomatoes, rinsed, cored, with a small "x" cut at the bottom of each
- 3/4 cup extra-virgin olive oil
- 10 cloves garlic, peeled and thinly sliced
- 3 large shallots, peeled and sliced
- 1/4 teaspoon red chili flakes
- Kosher salt
- Freshly ground white pepper
- 1 tablespoon dried oregano
- 1 teaspoon granulated sugar
- 1 pound dry pasta, such as penne or cavatappi
- 1/3 cup rice wine vinegar
- 1/2 cup water
- 25 to 30 fresh basil leaves, washed and dried
- Grated Parmesan cheese, to taste
Instructions
Whip up this vibrant, flavor-packed pasta dish that's simple enough for weeknights yet impressive enough to wow guests. Juicy yellow tomatoes transform into a silky, emulsified sauce that clings perfectly to twirly pastapure summer bliss in every bite!
- Bring a medium pot of generously salted water to a boil. Prep an ice bath in a bowl. Blanch tomatoes 1-2 minutes until skins loosen, then shock in ice water to stop cooking. Dreamy smooth sauce starts here!
- In a skillet, heat 1 tablespoon olive oil over low. Saut garlic, shallots, chili flakes, salt, white pepper, oregano, and sugar until soft and fragrantyour flavor base is blooming.
- Peel cooled tomatoes, quarter, and seed over a strainer, pressing to capture juices. Reserve flesh and liquid for an intense, fresh taste.
- Mix tomatoes with shallot mixture, season boldly, and simmer medium heat 8-10 minutes until softening. Add water; cook 15-20 more minutes to rich perfection. Taste and tweakmagic happens!
- Boil 6 quarts seawater-salty water for pasta. Cook al dente (firm bite), 8-10 minutes, stirring to prevent sticking. Reserve some pasta waterit's your sauce's secret weapon.
- Blitz sauce in blender until velvety. Stream in rice vinegar, then remaining olive oil and 1 cup water while blending for emulsified glory. Season to shine.
- Toss hot pasta in most sauce over low heat. Loosen with pasta water if needed. Fold in basil ribbons, grate Parmesan generously, and serve immediately. Buon appetitoyour table's new favorite!
