Michael Ruhlman's Pasta with Tomato Water, Basil, and Garlic
You can never have too many main course recipes, so give Michael Ruhlman's Pasta with Tomato Water, Basil, and Garlic a try. This lacto ovo vegetarian recipe serves 2 and costs $2.43 per serving. One serving contains 1129 calories, 26g of protein, and 52g of fat. Head to the store and pick up tomatoes, olive oil, coarse kosher salt, and a few other things to make it today. Many people made this recipe, and 294 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Food52. Overall, this recipe earns a super spoonacular score of 89%. Michael Ruhlman's Warm Arugula Salad with Bacon and Poached Eggs, Michael Ruhlman's Shallow-Poached Walleye with White Wine-Shallot Sauce, and Tomato, Basil and Garlic Whole Wheat Pasta are very similar to this recipe.
Servings: 2
Ingredients:
1 cup basil, cut into ribbons
3 ounces butter, cut into three chunks
1 1/2 to 2 teaspoons coarse kosher salt
10 cloves of garlic
Olive oil, as needed
12 ounces spaghetti or any pasta you like
4 ripe tomatoes, large dice
Equipment:
pot
knife
bowl
frying pan
colander
sieve
Cooking instruction summary:
Season the tomatoes with the salt and toss them well. Put a big pot of water on to boil. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water. Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (Meanwhile, even if your water isnt boiling yet, you should still get your garlic cooking in the next step). Heat a teaspoon or two of olive oil in a large saut pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish. Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they dont drip on the counter, and swirl the sauce to bring it to a simmer. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil.
Step by step:
1. Season the tomatoes with the salt and toss them well.
2. Put a big pot of water on to boil.
3. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl.
4. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water.
5. Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (Meanwhile, even if your water isnt boiling yet, you should still get your garlic cooking in the next step).
6. Heat a teaspoon or two of olive oil in a large saut pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish.
7. Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they dont drip on the counter, and swirl the sauce to bring it to a simmer.
8. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted.
9. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil.
Nutrition Information:
covered percent of daily need
