When tomatoes are in peak season, it’s a crime to even cook them! This creamy tomato pasta uses uncooked heirloom tomatoes as the base of this fresh and bright sauce.
Creamy Raw Tomato Pasta
Ingredients
- 2 tbsp Kosher salt for pasta water
- 6-8 ounces Spaghetti or other long pasta
- 1 tbsp Butter
- 1 clove Garlic grated
- 1 large Heirloom tomato diced
- 1 tbsp Olive oil
- 2-3 tbsp Heavy cream
- Black pepper to taste
- Basil chiffonade, for garnish
- Stracciatella or Burrata for garnish
Instructions
- Bring a large pot of water to a boil, add 2 tbsp kosher salt. Boil the spaghetti until fully cooked, then drain. To the empty but still warm pot, add 1 tbsp butter along with 1 clove grated garlic. Add the hot, cooked pasta to the pot with the butter and garlic and mix to combine. Keep over low heat.
- In a large bowl, add the diced heirloom tomato, 1 tbsp olive oil, and 2-3 tbsp heavy cream. (Start with 2 tbsp cream, then combine and add another if needed). Mix until well combined.
- Add the hot garlic butter pasta directly to the bowl of tomatoes, then mix thoroughly to combine. Taste, then add more salt if needed along with cracked black pepper. Mix again.
- Serve warm, spooning tomatoes and sauce over the pasta. Garnish with a few dollops of stracciatella and chiffonaded basil.
