Pappardelle with Sungold Tomato Passata
When sweet Sungold cherry tomatoes are in season, they benefit from unfussy preparations that highlight their unique flavor, like this pasta dish topped with a sublimely simple tomato sauce. It’s a favorite of David Nayfeld, executive chef and co-owner of San Francisco’s Che Fico, which was featured in Bon Appétit as one of the Top 10 Best New Restaurants in America. We like using fresh pasta, which has a tender texture and delicate flavor that lets the sauce shine, but you can also substitute 1 pound of dried pasta if you prefer. If you like, garnish with fried basil leaves or chopped fresh basil, either of which adds a great aroma.
Ingredients:
- 2 1/2 lb. (1.25 kg) Sungold tomatoes or sweet cherry tomatoes
- 3 garlic cloves, peeled
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1/2 cup (1/2 oz./15 g) fresh basil leaves
- 1 fresh thyme sprig
- Kosher salt
- 1 1/2 lb. (500 g) store-bought or homemade fresh pappardelle
- Shaved Parmesan cheese for serving
- Freshly ground pepper for serving
Directions:
In a wide pot over low heat, stir together the tomatoes, garlic, olive oil, basil, thyme and 1 1/2 tsp. salt until combined. Cook, stirring, until the bottom layer of tomatoes starts to sizzle, about 3 minutes. Continue to cook, stirring frequently to prevent scorching, until the tomatoes have collapsed and taken on a saucelike consistency, about 1 hour.
Remove the thyme sprig and discard. Let the tomato mixture cool slightly, then pass through a food mill into a large bowl. Use immediately, or place the bowl with the sauce in a larger bowl filled with ice and water and let cool, stirring occasionally, then cover and refrigerate until ready to use. The passata can be stored, covered, up to overnight.
Just before serving, bring a large pot of salted water to a boil over high heat. Add the pappardelle, stir and cook until al dente (tender but firm to the bite), 2 to 3 minutes. Drain the pasta, reserving 1 cup (250 ml) of the pasta water.
Return the pasta to the pot and set over very low heat. Add the passata and stir to coat the pasta. If the sauce is too thick, add as much of the reserved pasta water as necessary to reach the desired consistency.
Transfer the pasta and sauce to individual bowls, top with shaved Parmesan and freshly ground pepper and serve immediately. Serves 6.
Recipe courtesy of David Nayfeld, Executive Chef/Co-Owner, Che Fico and Che Fico Alimentari
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