Tomato Water Pasta
Pasta is tossed with a light, translucent tomato water made by straining fresh tomatoes, combined with olive oil, garlic, and herbs for a delicate, subtly sweet sauce. The tomato water coats the noodles lightly, enhancing their flavor without overwhelming them, creating an elegant, fresh-tasting dish.
As the pasta is combined with the tomato water, gentle tossing ensures even coating while preserving the delicate texture of the noodles. Fresh herbs and a drizzle of olive oil add aroma and richness. The preparation emphasizes subtlety, freshness, and minimal cooking to produce a light, flavorful, and aromatic tomato water pasta.
Pasta
Italian
Servings: 4Ingredients
- 4 pints (2 lb.) cherry tomatoes
- 4-5 Tbsp. unsalted butter, diced
- 3 stems with leaves, fresh basil
- 1 lb. spaghetti
Instructions
Tomato Water
- Cut the tomatoes in half to help release the juices.
- Add the tomatoes to a sauce pan with ¼ cup of water and a pinch of salt over medium heat.
- Once the water starts releasing from the tomatoes, add the fresh basil and stir.
- Reduce heat to simmer and cook for about an hour until the tomatoes are dissolved. After 30 minutes, gently break up the tomatoes with the spoon while stirring.
- Once the tomatoes have released all their juices, drain the tomato water out through a large mesh strainer. Press the remains of the tomatoes to get out as much juice as possible.
Pasta
- Boil the spaghetti in salted water until 2 minutes short of the recommended time for al dente.
- In the saucier over low heat, add 1 cup of tomato water per serving.
- Add the pasta to the saucier and cook for 5 minutes, stirring frequently.
- Raise the heat and toss the pasta until the sauce thickens and coats the pasta.
- Turn off the heat and add the diced butter. Swirl and toss until the butter melts.
- Twirl the pasta and plate. Top with any remaining sauce and fresh basil.