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Pasta with Tomato and Toasted Garlic Sauce

Pasta with Tomato and Toasted Garlic Sauce
For this simple sauce, use the most flavorful vine-ripened tomatoes you can find. Pass additional garlic oil at the table so diners can drizzle some over their pasta, if desired.


  • 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


Bring a large pot two-thirds full of salted water to a boil over high heat. Have a large bowl of ice water ready.

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.
Serves 4 to 6.
Williams-Sonoma Kitchen.