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Three-Star Chef's Ultimate Fresh Tomato Pasta
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Halve all the cherry tomatoes.
Ingredients for this step
Cherry tomatoes (red and yellow)
350–370g
1:39
~2 min
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Ingredients
1
Halve all the cherry tomatoes.
Cherry tomatoes (red and yellow) 350–370g
1:39
~2 min
2
Halve the unpeeled garlic and crush it with the flat side of a knife.
2:46
~1 min
3
Place the tomatoes, garlic, basil, salt, and olive oil in a frying pan.
3:08
~1 min
4
Add 500ml water and turn the heat to high. Starting from cold water is the key to this recipe.
3:51
~2 min
5
Once boiling, reduce to medium and simmer for about 20 minutes.
4:33
~20 min
6
Midway through, gently mash the tomatoes and garlic with a spoon or fork to extract more juice.
6:01
~3 min
7
After 20 minutes, strain the sauce through a chinois or fine sieve. Press with a spatula to extract all the umami.
6:58
~3 min
8
Cook the pasta in 1.5%-salted boiling water; pull it 1.5 minutes before the package time.
8:17
~8 min
9
Return the strained sauce to a pan over high heat, add the pasta, and let it absorb the sauce as it reduces.
8:33
~2 min
10
Drizzle in olive oil and stir vigorously to incorporate air and emulsify (mantecare) until thick.
9:35
~1 min
11
Plate high and pour the remaining sauce over the top.
9:52
~1 min
1
Step 1
Halve all the cherry tomatoes.
Cherry tomatoes (red and yellow)
350–370g
2
Step 2
Halve the unpeeled garlic and crush it with the flat side of a knife.
Garlic
1 clove
3
Step 3
Place the tomatoes, garlic, basil, salt, and olive oil in a frying pan.
Cherry tomatoes (red and yellow)
350–370g
Garlic
1 clove
Basil
10g
Salt (for the sauce)
4g
Olive oil
1 tablespoon
4
Step 4
Add 500ml water and turn the heat to high. Starting from cold water is the key to this recipe.
Water (for the sauce)
500ml
6
Step 6
Midway through, gently mash the tomatoes and garlic with a spoon or fork to extract more juice.
Cherry tomatoes (red and yellow)
350–370g
Garlic
1 clove
8
Step 8
Cook the pasta in 1.5%-salted boiling water; pull it 1.5 minutes before the package time.
Spaghettini (1.7mm)
70g
Water (for boiling pasta)
2L
Salt (for boiling pasta)
30g
9
Step 9
Return the strained sauce to a pan over high heat, add the pasta, and let it absorb the sauce as it reduces.
Spaghettini (1.7mm)
70g
10
Step 10
Drizzle in olive oil and stir vigorously to incorporate air and emulsify (mantecare) until thick.
Finishing olive oil
to taste
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