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Print Recipe
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Pasta
Italian
Servings: 4

Ingredients

  • 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.