Fresh tomatoes blistered in a hot stainless steel pan until their own sugars caramelize, tossed with garlic and pasta water, finished with basil and parmesan.
Equipment
- 1 12" stainless steel pan
Ingredients
- 1 lb pasta spaghetti, penne, or any pasta works great
- 1.5 lbs tomatoes fresh, plum or cherry tomatoes work best
- 1 tbsp garlic minced
- 2 tbsp basil fresh, chiffonade
- 2 ladels pasta water
- parmesan cheese freshly grated, for garnish
Instructions
- In a pot, add pasta and water. Bring to a boil and cook as directed until al dente.1 lb pasta
- While the pasta is cooking, preheat a stainless steel pan over medium heat. To test the pan is properly heated, you should be able to water your fingers and then flick water drops on the pan and the water beads on the surface.
- Once the pan is up to temp, add olive oil and let it preheat for about 5 seconds.
- Add the tomatoes and toss to coat in oil. Allow them to cook until their skins are wrinkled and blistered, tossing frequently.1.5 lbs tomatoes
- Once the tomatoes are wrinkled and blistered, use a fork, masher, or spatula to begin to press the juice out of the tomatoes. Don't pop the tomatoes and flatten them. You want to gradually release the juice. Continue to cook, then press, then cook until they are all flattened, tender, and juices are released (about 5 minutes).
- Add garlic and mix in. Continue cooking for another 5 minutes.1 tbsp garlic
- At this point, your pasta should be finished. Remove the pasta from the water and place it directly into the sauce. Don't drain the pasta. You want that starch water to thicken the sauce.
- Stir until combined. Add pasta water and continue cooking for another 5 minutes.2 ladels pasta water
- Add fresh basil. Salt and pepper to taste. Garnish with parmesan. Serve.2 tbsp basil, parmesan cheese
A stainless steel pan is non-negotiable. A stainless steel pan is the secret weapon for removing the acidity from the tomatoes without adding a single grain of sugar. Non-stick pans just won't create the caramelization that is required to release the sugars from the tomatoes.
I usually don't weigh out my tomatoes. I just grab enough to fill the bottom of a 12" stainless steel pan and that's usually about 1.5lbs.
This test is called the water drop test. What happens is called the Leidenfrost effect. The water droplet combine and float on the surface. This signifies the pan is about 400℉ or higher.
Nutrition
Calories: 227kcal | Carbohydrates: 46g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 333mg | Fiber: 3g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg
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