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tomatoes extra-virgin olive oil garlic rosemary peperoncino flakes tomato paste kosher salt fresh Italian parsley batch extra-virgin olive oil skillet
Viewed: 45 - Published at: 6 years agoIngredients
- 3 pounds ripe tomatoes (round, plum, or cherry varieties are all fine)
- 4 tablespoons extra-virgin olive oil
- 4 plump garlic cloves, peeled and thinly sliced
- 1 sprig fresh rosemary (a short branch with lots of leaves)
- 1/4 teaspoon peperoncino flakes, or to taste
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 2 tablespoons chopped fresh Italian parsley
- 1 batch (1 1/2 pounds) Homemade Tagliatelle (page 136)
- 1/2 cup or so freshly grated Grana Padano or Parmigiano-Reggiano, plus more for the table
- 2 tablespoons or so extra-virgin olive oil for finishing
- A heavy-bottomed skillet or saute pan, 12-inch diameter or larger
Method
- For the sauce: Core the tomatoes, and cut them in half.
- With round or plum tomatoes, squeeze out seeds into a sieve placed over a bowlsave the juices and discard the seedsthen chop the tomatoes into 3/4-inch pieces.
- Cherry tomatoes need only be cut in half.
- Pour the olive oil into the big skillet, and set it over medium-high heat.
- Scatter the garlic slices in the pan, and heat for a minute or so, until they start sizzling.
- Toss in the rosemary sprig and peperoncino, let them heat for a few moments, then drop the tomato paste into a clear hot spot in the pan bottom.
- Toast the tomato paste for a minute, then pour in the chopped tomatoes, sprinkle on the salt, and stir all together.
- Cook the tomatoes for a couple of minutes, until they begin to release their liquid.
- Pour in the reserved tomato juices from the bowl, along with 1/2 cup or so of water (use it to slosh out the tomato bowl).
- Bring the sauce to a boil, then adjust heat to keep it perking steadily.
- Cook, uncovered, until tomatoes break down into a chunky sauce, about 10 to 12 minutes.
- When the sauce is done, stir in the parsley and turn off the heat (or keep it barely simmering if you are ready to cook the pasta).
- To cook the tagliatelle: Bring a large pot of well-salted water to a rolling boil.
- Shake the nests of tagliatelle in a colander or strainer to remove excess flour.
- Drop all the pasta into the pot at once, and stir to loosen and separate the strands.
- Cover the pot, and return the water to a boil rapidly.
- Set the cover ajar, and cook the pasta, stirring occasionally, for 2 minutes or more, until barely al dente (it will cook a bit more in the sauce).
- Have the tomato sauce at a simmer; if it has cooled and thickened, loosen it with a bit of the hot pasta-cooking water.
- Lift the tagliatelle from the cooking pot quickly, with a spider and tongs, drain briefly, and drop into the simmering ragu.
- Toss together, over low heat, for a minute or more, until all the strands are coated and perfectly cooked.
- Thin the sauce, if necessary, with hot pasta water, or thicken it quickly over higher heat.
- Turn off the heat, sprinkle 1/2 cup or so of grated cheese over the tagliatelle, and toss well.
- Drizzle a couple of tablespoons of olive oil all over, and toss again.
- Heap the pasta in warm bowls, and serve immediately, passing more cheese at the table.
