A blend of fresh tomatoes and heavy cream make a very savory dish that tastes a lot like fancy mac and cheese.

    • LoneGansel@lemmy.worldOP
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      1 year ago

      Per serving

      • 100g pasta
      • 2 Roma/plum tomatoes
      • 1/4 cup heavy whipping cream
      • 1 tbsp olive oil
      • Whole black peppercorn
      • Salt

      Directions

      • Bring a small pot of saltwater to boil
      • Heat a frying pan (stainless > nonstick, no cast/carbon) up to medium heat
      • Add pasta to the pot
      • Add peppercorns to the pan and fry until they no longer make noise, then remove them from the pan
      • Deskin and deseed the tomatoes, then add them to the pan, being careful to avoid splattering
      • Cook, stirring constantly, until tomato pectin begin to gel
      • Once gelled, add in the heavy cream and continue stirring until the sauce thickens, salt to taste
      • Transfer undercooked pasta to sauce, being sure to bring over starched pasta water as you do so
      • Stir to emulsify the starched water into the sauce and coat the pasta as it cooks
      • Plate, garnish with Parmigiano Reggiano, and enjoy!

      Tips

      • To deskin and deseed your tomatoes, use Kenji Lopez-Alt’s method. Cut the tomatoes in half, then run the cut edge along a cheese grater to shred the pulp, using the skin of the tomato as a barrier between your hand and the grater. Push the pulp through a mesh strainer to remove the seeds and fibrous bits.
      • Pour the tomato pulp into your wooden spoon instead of directly into the oil to help reduce splattering.