Spaghetti with Fresh Tomatoes and Basil
Enjoy the garden-fresh flavor of heirloom tomatoes with easy made-from-scratch pasta prepared using a Philips pasta maker. Choose heirloom tomatoes in a variety of colors for the prettiest presentation.
For the pasta:
- 3 1/4 cups (1 lb./500 g) all-purpose flour
- 2 eggs
- 6 Tbs. water
3 Tbs. olive oil
- 1 pint cherry tomatoes
- 2 Tbs. chopped shallots
- 2 tsp. minced garlic
- Pinch of red pepper flakes
- 2 plum tomatoes, grated
- 1/2 cup (4 fl. oz./125 ml) white wine
- 2 Tbs. unsalted butter
- 2 heirloom tomatoes, cut into bite-size wedges
- 1/4 cup (1 oz./30 g) grated Parmesan cheese
- Kosher salt and freshly ground pepper
- 1/4 cup (1/2 oz./15 g) chopped fresh basil
Using a Philips pasta maker fitted with the spaghetti die, use the flour, eggs and water to make spaghetti according to the manufacturer’s instructions.
While the pasta is being made, bring a large pot two-thirds full of salted water to a boil over high heat.
Meanwhile, in a large sauté pan over medium heat, warm the olive oil. Add the cherry tomatoes and sauté until slightly wilted, 2 to 3 minutes. Transfer the cherry tomatoes to a bowl. Add the shallots, garlic and red pepper flakes to the pan and sauté until the shallots are translucent, about 2 minutes. Add the grated plum tomatoes and wine and cook until the liquid is reduced by half, 1 to 2 minutes. Add the butter and cook until the butter is melted and the mixture is reduced slightly, about 2 minutes. Add the heirloom tomatoes and cook, stirring occasionally, until warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm.
Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water. Add the pasta, cherry tomatoes and Parmesan to the sauce and toss, adding the reserved pasta water as needed. Season with salt and pepper, sprinkle with the basil and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen