Post by wilderness on Jul 31, 2023 12:09:35 GMT -5
Grated Tomato Pasta-Birdy
cooking.nytimes.com/recipes/1024307-grated-tomato-pasta
This recipe gently warms the fruit, so they keep their acidity and succulence. Since the tomato hasn’t had the liquid cooked out, it doesn’t cling to the spaghetti the way a cooked pomodoro would, but this keeps the dish light and bright, and makes it perfect for a hot summer day. Be sure to serve with plenty of bread to sop up the cheesy sauce that is left behind at the bottom of the bowl. If juicy, ripe tomatoes aren’t around, swap out for cherry tomatoes and blend them instead of grating to get a similar effect.
cooking.nytimes.com/recipes/1024307-grated-tomato-pasta
This recipe gently warms the fruit, so they keep their acidity and succulence. Since the tomato hasn’t had the liquid cooked out, it doesn’t cling to the spaghetti the way a cooked pomodoro would, but this keeps the dish light and bright, and makes it perfect for a hot summer day. Be sure to serve with plenty of bread to sop up the cheesy sauce that is left behind at the bottom of the bowl. If juicy, ripe tomatoes aren’t around, swap out for cherry tomatoes and blend them instead of grating to get a similar effect.
4 servings
Salt
12 ounces spaghetti (about ¾ box)
4 large ripe beefsteak or heirloom tomatoes
⅓ cup extra-virgin olive oil
4 garlic cloves, finely grated
1 cup grated Parmesan, plus more for garnish
½ cup basil leaves, plus more for garnish
Over high heat, bring a large pot of salted water to a boil. Add pasta to the water and boil 1 minute less than package instructions, or until the spaghetti has a very tiny dry core when cut in half. (Or microwave Ready Pasta--perhaps not since it is going to be heated in sauce.)
While the pasta cooks, trim the bottom of the tomatoes and core them. Using the large holes on the box grater, grate the trimmed side of the tomato into a large bowl until nothing but skins remain. Discard skins.
Transfer the pasta to a colander to drain, then return the pot to medium-high heat. If using Ready Pasta, use a saucepan on the stovetop. Add the olive oil and garlic and cook, frequently stirring, until the garlic is fragrant, about 1 minute.
Add the grated tomatoes and season with a large pinch of salt. As soon as the mixture comes up to a simmer (about 3 minutes), turn off the heat and add the spaghetti (or warm Ready Pasta) and half the Parmesan. Stir vigorously until the spaghetti is coated in sauce and the Parmesan has melted.
Add the rest of the Parmesan and the basil leaves and stir vigorously until the rest of the cheese has melted. Taste the sauce and adjust with more salt as needed.
Divide among four bowls, spooning over any tomato liquid left in the pot. Top with more Parmesan and basil and serve immediately.
Salt
12 ounces spaghetti (about ¾ box)
4 large ripe beefsteak or heirloom tomatoes
⅓ cup extra-virgin olive oil
4 garlic cloves, finely grated
1 cup grated Parmesan, plus more for garnish
½ cup basil leaves, plus more for garnish
Over high heat, bring a large pot of salted water to a boil. Add pasta to the water and boil 1 minute less than package instructions, or until the spaghetti has a very tiny dry core when cut in half. (Or microwave Ready Pasta--perhaps not since it is going to be heated in sauce.)
While the pasta cooks, trim the bottom of the tomatoes and core them. Using the large holes on the box grater, grate the trimmed side of the tomato into a large bowl until nothing but skins remain. Discard skins.
Transfer the pasta to a colander to drain, then return the pot to medium-high heat. If using Ready Pasta, use a saucepan on the stovetop. Add the olive oil and garlic and cook, frequently stirring, until the garlic is fragrant, about 1 minute.
Add the grated tomatoes and season with a large pinch of salt. As soon as the mixture comes up to a simmer (about 3 minutes), turn off the heat and add the spaghetti (or warm Ready Pasta) and half the Parmesan. Stir vigorously until the spaghetti is coated in sauce and the Parmesan has melted.
Add the rest of the Parmesan and the basil leaves and stir vigorously until the rest of the cheese has melted. Taste the sauce and adjust with more salt as needed.
Divide among four bowls, spooning over any tomato liquid left in the pot. Top with more Parmesan and basil and serve immediately.
NOTE: To read more notes on the click on link
