A delicious pasta sauce made with the freshest in-season tomatoes.
Embarrassingly enough, there was a time in my life when I thought I hated fresh tomatoes. Wild, I know. It turns out, I'd just never had a good, ripe, in-season tomato. That being said, this pasta is designed to be made in the summertime when tomatoes are at their peak deliciousness. Basic tomatoes just won't do this justice! Grating the tomatoes is a really easy way to break them down into a pulpy sauce with minimal skin.
Serves: 4 to 6
INGREDIENTS
- 3½ pounds (1.5 kg) beefsteak or heirloom tomatoes
- ¼ cup (60 ml) olive oil, plus more for serving
- 6 garlic cloves, minced
- 3 oil-packed anchovy fillets
- Kosher salt and freshly cracked black pepper, to taste
- 1 pound (454 g) dry linguine
- ½ cup (55 g) finely grated pecorino Romano
- 1 cup (15 g) torn fresh basil leaves, plus more for serving
- 4 ounces (113 g) burrata, at room temperature, optional
Â
METHOD
-
Grate the tomatoes on the large holes of a box grater into a large bowl, discarding the skin when you get down to the end.
-
Place the olive oil, garlic, and anchovies in a large pot. Set over medium heat, and cook, stirring, until the anchovies melt into the oil and the garlic is slightly golden, 2 or 3 minutes.
-
Add the grated tomatoes, and season with a small pinch of salt and a few grinds of pepper.
-
Reduce the heat to medium-low, and cook, uncovered and stirring occasionally, until the tomatoes cook down and the sauce thickens, 45 to 55 minutes. Season with a small pinch of salt and a few grinds of pepper.
-
When the tomato sauce is close to being finished, bring a large pot of water to a boil over high heat. Generously season with salt.
-
Drop in the linguine, and cook according to the package directions until it's about 1 minute under al dente. Drain the pasta, reserving 1 mugful of pasta water.
-
Add the pasta to the pot with the tomato sauce, toss to coat, and reduce the heat to low.
-
Add the pecorino Romano, and toss again. Add a small splash of pasta water if needed to create a nice cohesive sauce that coats the pasta evenly. (This pasta dish may not need any pasta water, depending on the water content of your tomatoes.) Drizzle in a bit more olive oil, and season with salt and pepper.
-
Turn off the heat, and toss in the basil to wilt slightly.
- Divide the pasta among serving bowls. Top with more fresh basil, torn burrata, if using, a drizzle of olive oil, and pepper, and serve.
This sandwich is my childhood all wrapped up in a beefjus-soaked Italian sub roll.
Nadiya Hussain's stunning khoshari, a dish layered with different flavours and textures including rice, lentils, chickpeas and served with a side of marinated steak, has a real special occasion feel, perfect for Eid celebrations, dinner parties or whenever you want to impress.
To a giant plastic pitcher, its rim etched and toughened by years of use, I watched my two older brothers, Tyler and Jason, add an obscene amount of grape Kool-Aid, deepening the liquid within to a dark purple.
Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.
It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.
Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.
The beauty of the Reverse Creaming Method is the fine and velvety texture it helps create. The way that it is able to accomplish this plush interior is by minimizing gluten formation.
If you want to impress someone, this salad will make them want to date you-it's that good.
If you love your cookies soft and gooey, you'll love Fitwaffle's Easter cookie pots. Studded with Mini Eggs and baked in the air fryer, they couldn't be easier to make.