Ingredients for Seal The Deal Pasta From Downtime
- 1 1/2 pounds plum tomatoes
- 1/4 cup fresh basil leaves, coarsely chopped
- Coarse sea salt, to taste
- 1 pound penne rigate
- Flaky sea salt, for garnish (optional)
- 1/2 cup salted butter, cut into 1/2-inch cubes
- 1/4 cup dry white vermouth
- Freshly ground black pepper, to taste
- 1/2 cup reserved pasta water
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How to Make Seal The Deal Pasta From Downtime
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, about 8 minutes for al dente, stirring every 2 minutes.
- While the pasta cooks, prepare the tomatoes: Using a small, sharp knife, cut a shallow 'x' in the bottom of each tomato.
- One at a time, add tomatoes to the boiling water for 10 seconds, or until the skin loosens.
- Remove tomatoes with a slotted spoon and place in a bowl of ice water to cool.
- Once cool enough to handle, peel off the skins using a small knife.
- Halve the tomatoes lengthwise and chop the flesh into 1/2-inch pieces.
- Coarsely chop the basil.
- In a small saucepan, bring the vermouth to a boil over high heat. Reduce to 1/4 cup, about 2 minutes.
- Reduce heat to the lowest setting. Whisk in butter cubes a few at a time, letting each addition soften and thicken the sauce before adding more. Work quickly but gently. Remove from heat occasionally to prevent overheating.
- Stir in the chopped tomatoes and basil. Season with salt and pepper to taste.
- Drain the cooked pasta, reserving about 1/2 cup of pasta water.
- Add the pasta to a warmed serving bowl.
- Pour the sauce over the pasta and toss gently to combine. Add a little pasta water if needed to loosen the sauce.
- Season with flaky sea salt.
- Serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
33g
Fat
111g
Carbs
30g
