Pasta with Tomato and Toasted Garlic Sauce
- 10 to 12 ripe tomatoes, about 4 lb. total, cored
- Salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh basil
- 2 Tbs. Olivier Toasted Garlic Oil
- 1 lb. rigatoni or other pasta, cooked and drained
Using a paring knife, make a shallow crisscross in the bottom of each tomato. Slip the tomatoes into the boiling water and cook until the skins split, 15 to 20 seconds. Using a slotted spoon, transfer the tomatoes to the ice water. When the tomatoes are cool, remove the skins.
Quarter the tomatoes and squeeze the seeds and juice into a fine-mesh sieve set over a bowl. Press on the seeds to extract as much juice as possible. Chop the tomatoes and place in a pot along with the juice. Set over medium heat and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the tomatoes are tender, 20 to 25 minutes. Season with salt and pepper, stir in the basil and garlic oil, and cook for 1 to 2 minutes more.
Toss the pasta with some of the sauce, reserving the rest for another use. Serve immediately.