Yellow Tomato Sauce Recipe

• 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!

1. 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!
2. 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.
3. Peel cooled tomatoes, quarter, and seed over a strainer, pressing to capture juices. Reserve flesh and liquid for an intense, fresh taste.
4. 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!
5. 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.
6. 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.
7. 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!