Fresh Tomato Sauce with Basil Parm
A silky fresh tomato sauce made from ripe summer tomatoes, onion, garlic, and chili flakes, finished with salted butter and a vibrant basil Parm topping.
Servings: 4
Ingredients
- 4 large ripe tomatoes preferably heirloom, roughly cubed
- 1 small yellow onion roughly diced
- 2 garlic cloves roughly minced or thinly sliced
- 2 to 3 tablespoons extra virgin olive oil plus more for finishing
- ½ teaspoon red pepper flakes
- Kosher salt to taste
- 1 pound pasta such as mezzi rigatoni or paccheri
- 1 tablespoon cold salted butter
- Reserved pasta water as needed
- Chili oil optional, for finishing
For the Basil Parm
- ½ cup cubed Parmigiano Reggiano
- ¼ cup loosely packed fresh basil leaves completely dry
Instructions
- Roughly dice the onion, mince or slice the garlic, and cube the tomatoes.
- Heat the olive oil in a pot over medium heat. Add the onion and garlic with a pinch of salt and cook until softened and fragrant. Add the red pepper flakes and cook briefly.
- Add the tomatoes and stir well. Cover and cook for about 20 minutes, stirring occasionally, until the tomatoes have completely softened and released their juices.
- Meanwhile, add the Parmigiano and completely dry basil leaves to a blender or food processor. Pulse until finely crumbled and evenly green. Set aside.
- Blend the tomato mixture directly in the pot with an immersion blender, or transfer carefully to a blender, until completely smooth. Return to the stove if necessary, then taste and adjust the salt.
- Cook the pasta in well-salted boiling water until about 2 minutes shy of al dente. Reserve some pasta water, then drain.
- Add the pasta directly to the tomato sauce and cook until al dente, tossing frequently. Add a small splash of pasta water only if needed.
- Reduce the heat and toss in the cold salted butter until melted and the sauce becomes glossy.
- Serve immediately with a drizzle of extra virgin olive oil, plenty of basil Parm, and optional chili oil.
