Main menu



- Kosher salt
- 1 pound ridged pasta , or a long noodle
- 2 pounds large, ripe tomatoes (about 2 to 3)
- 4 tablespoons cold unsalted butter
- 1 large garlic clove, peeled
- ¼ teaspoon red-pepper flakes, plus more for serving
- Black pepper
- Torn basil leaves, for serving (optional)
- Finely grated Parmesan, for serving.


Step 1 Heat a significant pot of salted water to the point of boiling. Add the pasta and cook as indicated by bundle directions until still somewhat firm. Hold 1 cup pasta cooking water, then channel the pasta.

Step 2 In the meantime, utilizing the huge openings of a container grater, grind the cut closures of the tomato into an enormous bowl. Dispose of fertilizer skins. Grind the spread into the bowl also. Utilizing the little openings of the container grater, grind the garlic into the bowl. Add the red-pepper chips, and season liberally with salt. Refrigerate until prepared to utilize.

Step 3 Return the depleted pasta to the pot, alongside the bowl of ground tomato and margarine. Set over medium-high intensity and cook, blending continually, until the combination thickens marginally and sparkles the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water depending on the situation to emulsify the sauce. Season to taste with salt and pepper. Present with more red-pepper chips, dark pepper, basil and Parmesan as wanted.