Sous Vide Cherry Tomato Butter Basil Pasta
The late-great cookbook writer Marcella Hazan, credited with bringing the authentic traditions of Italian cooking to America, was beloved for many of her recipes. Chief among them was a very simple pasta sauce she often made for her family that grew to be loved the world over. It was just canned, peeled tomatoes cooked gently with an onion, a pinch of sugar and a generous amount of butter. Tossed with pasta, it is true comfort in a bowl. This is a riff on that classic recipe. Instead of canned tomatoes, I use summer's bounty of cherry tomatoes in yellow, red and orange hues. Because they're so tender to begin with, I don't bother peeling them, either. And because they're already at their peak of sweetness, I don't add any sugar. Cooking the makings for this sauce in a precision cooker means you don't have to stand over the stovetop, stirring frequently to make sure nothing sticks or burns. When the tomatoes are tender, I mash half of them to create a sauce that the pasta continues to cook in, absorbing that wonderful flavor. I stir in the remaining tomatoes, leaving them whole, so that they burst with juice in every mouthful. The onion is there just to flavor the tomato sauce, not to serve. Hazan has you discard it. But I think it's still plenty flavorful enough to use the next day, if you like, diced into scrambled eggs or sauteed with spinach or kale. This pasta dish puts the spotlight right where it belongs – on wondrous summer tomatoes, whose natural sweetness gets concentrated in the cooking and accentuated even more by the butter. The flavor is reminiscent of Margherita pizza. It's a perfect dish for Meatless Mondays. Or for that matter, any day of the week.
The late-great cookbook writer Marcella Hazan, credited with bringing the authentic traditions of Italian cooking to America, was beloved for many of her recipes. Chief among them was a very simple pasta sauce she often made for her family that grew to be loved the world over. It was just canned, peeled tomatoes cooked gently with an onion, a pinch of sugar and a generous amount of butter. Tossed with pasta, it is true comfort in a bowl. This is a riff on that classic recipe. Instead of canned tomatoes, I use summer's bounty of cherry tomatoes in yellow, red and orange hues. Because they're so tender to begin with, I don't bother peeling them, either. And because they're already at their peak of sweetness, I don't add any sugar. Cooking the makings for this sauce in a precision cooker means you don't have to stand over the stovetop, stirring frequently to make sure nothing sticks or burns. When the tomatoes are tender, I mash half of them to create a sauce that the pasta continues to cook in, absorbing that wonderful flavor. I stir in the remaining tomatoes, leaving them whole, so that they burst with juice in every mouthful. The onion is there just to flavor the tomato sauce, not to serve. Hazan has you discard it. But I think it's still plenty flavorful enough to use the next day, if you like, diced into scrambled eggs or sauteed with spinach or kale. This pasta dish puts the spotlight right where it belongs – on wondrous summer tomatoes, whose natural sweetness gets concentrated in the cooking and accentuated even more by the butter. The flavor is reminiscent of Margherita pizza. It's a perfect dish for Meatless Mondays. Or for that matter, any day of the week.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (227g)
- Sodium 18.4201432291667 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Ingredients: salt and pepper, grated parmesan cheese to taste, 1 pounds (794 grams) cherry tomatoes of various colors, ½ medium-sized yellow onion peeled, 1 stick of cold butter cut into tablespoons, 1 pound (454 grams) penne or rotini, handful of fresh basil leaves
- Cook the pasta according to package directions.
- Meanwhile, combine the cherry tomatoes and onion in a vacuum seal bag.
- Seal the bag using a vacuum sealer.
- Cook the tomatoes and onion using a sous vide machine at 185°F (85°C) for 1 hour.
- Once cooked, remove the tomatoes and onions from the bag.
- Mash half of the tomatoes.
- In a large skillet, melt the butter over medium heat.
- Add the mashed tomatoes to the skillet and cook for a few minutes.
- Stir in the remaining whole tomatoes.
- Add the cooked pasta to the skillet and toss to coat.
- Season with salt and pepper to taste.
- Stir in the fresh basil leaves.
- Serve immediately with grated Parmesan cheese.
My Simple Summer Pasta Delight
As a busy working mom, finding time to cook delicious and healthy meals can sometimes feel like a Herculean task. But I've discovered that even the simplest recipes can offer an explosion of flavor and satisfaction, leaving me feeling accomplished and nourished. This pasta dish is a perfect example; it's quick, incredibly tasty, and uses fresh, seasonal ingredients – the ultimate trifecta for a weeknight dinner.
The inspiration for this recipe comes from a classic Italian sauce, but I've put my own spin on it. Instead of relying on canned tomatoes (which, let’s be honest, always feel a bit lackluster), I embrace the vibrant hues and sweet burst of flavor from fresh cherry tomatoes. Summer is the perfect time for this recipe, when the tomatoes are at their peak ripeness, making the whole process incredibly easy and rewarding. I don't even peel them! The time-saving element is crucial, given my already packed schedule, and it doesn't sacrifice the flavor one bit.
The use of a sous vide method ensures that the tomatoes cook evenly and beautifully. This method eliminates the need for constant stirring and monitoring, allowing me to focus on other tasks while the sauce simmers to perfection. While the tomatoes are gently cooking, I can get other meal prep done – setting the table, checking homework, or simply catching up on emails. The whole process is almost effortless, yet the result is elevated and sophisticated.
The beauty of this recipe lies in its simplicity and versatility. The sweetness of the tomatoes is beautifully enhanced by the rich, creamy butter, creating a harmonious balance of flavors. A sprinkle of fresh basil adds a final touch of freshness, further enriching the taste profile. The subtle tang of the onion (which I might repurpose in tomorrow's breakfast scramble) adds depth and complexity to the otherwise uncomplicated sauce, keeping things interesting without being overpowering.
This pasta dish is a celebration of summer's bounty, a testament to how seemingly simple ingredients can create a magnificent meal. I serve it to my family, and they adore it. I’ve even served variations of this dish to guests, and every single time, it's been a runaway success. This pasta dish is a testament to the fact that impressive doesn't always mean complicated. Sometimes, the most satisfying meals are the simplest ones, crafted with love and a focus on fresh, high-quality ingredients.
Beyond its taste, this recipe's real magic lies in its adaptability. It's perfectly suited for a relaxed weeknight dinner, a casual gathering with friends, or even a romantic meal for two. You can adjust the amount of butter to your preference, add different herbs to experiment with flavors, or even incorporate some grilled chicken or shrimp to make it a complete protein-packed meal. The possibilities are limitless! It’s a recipe that grows with you, accommodating your tastes and preferences.
The ease, the deliciousness, and the versatility of this recipe have cemented its place as a staple in my meal rotation. It's a reminder that even amid the whirlwind of daily life, we can carve out moments of culinary joy, creating a delicious and fulfilling experience without sacrificing precious time. If you're looking for a simple yet refined dish that's sure to impress, I highly recommend trying this recipe. It’s a testament to the fact that truly delicious food doesn't have to be difficult to create. It’s simply a matter of choosing quality ingredients and allowing their natural flavors to shine.
