Tomato Water Pasta
Tomato water pasta is a contemporary Italian-inspired recipe that uses the strained liquid from fresh tomatoes as its base. The tomato water, extracted by salting and draining chopped tomatoes through a fine sieve or cheesecloth, captures pure acidity and sweetness without the density of a traditional sauce.
The technique involves cooking pasta until al dente, then tossing it with chilled or gently warmed tomato water, olive oil, garlic, and herbs such as basil. Sometimes a touch of cheese or chili is added for depth. This minimalist approach emphasizes clarity of flavor while showcasing Italian culinary restraint and precision.
Prep Time: 5 min
Cook Time: 1 hour
Total Time: 1 hour 5 min
Yield: 4 servings
Ingredients
- 4 pints cherry tomatoes
- 4-5 Tbsp. unsalted butter, diced
- 3 stems with leaves, fresh basil
- 1 lb. spaghetti
Instructions
Tomato Water
- 1.Cut the tomatoes in half to help release the juices.
- 2.Add the tomatoes to a sauce pan with ¼ cup of water and a pinch of salt over medium heat.
- 3.Once the water starts releasing from the tomatoes, add the fresh basil and stir.
- 4.Reduce heat to simmer and cook for about and hour utnil the tomatoes are dissolved. After 30 minutes, gently break up the tomatoes with the spoon while stirring.
- 5.Once the tomatoes have released all their juices, drain the tomato water out through a large mesh strainer. Press the remains of the tomatoes to get out as much juice as possible.
Pasta
- 6.Boil the spaghetti in salted water until 2 minutes short of the recommended time for al dente.
- 7.In the saucier over low heat, add 1 cup of tomato water per serving.
- 8.Add the pasta to the saucier and cook for 5 minutes, stirring frequently.
- 9.Raise the heat and toss the pasta until the sauce thickens and coats the pasta.
- 10.Turn off the heat and add the diced butter. Swirl and toss until the butter melts.
- 11.Twirl the pasta and plate. Top with any remaining sauce and fresh basil.