Equipment
Ingredients
Raw Tomato Sauce
- 500 g cherry tomatoes or heirloom tomatoes, diced into bite-sized pieces
- 60 ml extra virgin olive oil
- 1 garlic, peeled and gently smashed whole
- 15 g fresh basil, hand-torn
- 5 g kosher salt
- 2 g black pepper, freshly ground
Pasta
- 500 g fresh egg fettuccine
- 4000 ml water
- 40 g kosher salt
Nutrition (per serving)
Method
Dice the tomatoes into small pieces and transfer them to a large mixing bowl.
Add the extra virgin olive oil, smashed garlic clove, torn basil, 5g kosher salt, and black pepper to the tomatoes. Stir well and leave at room temperature (around 22°C/72°F) for 30 minutes to marinate and extract the natural tomato juices.
Fill a large pot with the water and bring to a rapid boil at 100°C/212°F. Stir in the 40g of kosher salt.
Drop the fresh fettuccine into the boiling water. Stir gently to separate the strands and cook until tender but firm to the bite, about 2 to 3 minutes.
Drain the pasta quickly using a colander, allowing a tiny bit of water to remain clinging to the noodles. Immediately transfer the hot pasta into the bowl containing the marinated tomatoes. Toss thoroughly for 1 minute until the residual heat and starches emulsify with the olive oil and tomato juices.
Remove and discard the whole garlic clove. Divide the pasta evenly among four warm plates, making sure to spoon over any juices left at the bottom of the mixing bowl.
Chef's Notes
- The quality of this dish relies entirely on your produce. Use the ripest, sweetest tomatoes you can find, preferably at peak summer season.
- Tearing fresh basil rather than chopping it with a knife prevents the edges from bruising and turning black, preserving its bright essential oils.
- Do not rinse your pasta. The natural starches on the exterior are absolutely crucial for helping the raw tomato juices and olive oil cling to the fettuccine noodles.
- Leaving the garlic clove whole and merely smashed allows it to gently perfume the oil without leaving aggressive, spicy bites of raw garlic in the finished dish.
Storage
Refrigerator: 2 days — Store the sauce and pasta separately to prevent the noodles from becoming completely soggy.
