Homemade Tomato Pasta with Ripe Tomatoes
Delicious Homemade Tomato Pasta with Perfectly Ripe Tomatoes!
Let’s make delicious tomato pasta using ripe, flavorful tomatoes. This recipe brings out the natural sweetness and vibrant taste of fresh tomatoes, creating a satisfying meal.
Main Ingredients- 2 ripe, fresh tomatoes
- 2-3 cloves garlic (minced or sliced thinly)
- 1/2 medium onion (thinly sliced)
- Spaghetti for 2 servings (approx. 180-200g)
- 1 Korean chili pepper (seeds removed, finely chopped, optional for a hint of spice)
Seasonings & Others- 1/3 Tbsp coarse salt (for boiling pasta)
- 3 Tbsp olive oil (for sautéing garlic and onions)
- Pinch of black pepper (freshly ground recommended)
- 2-3 Tbsp store-bought tomato sauce (optional, for extra depth of flavor)
- 1/3 Tbsp coarse salt (for boiling pasta)
- 3 Tbsp olive oil (for sautéing garlic and onions)
- Pinch of black pepper (freshly ground recommended)
- 2-3 Tbsp store-bought tomato sauce (optional, for extra depth of flavor)
Cooking Instructions
Step 1
Lightly score the bottom of each tomato with a cross shape using a knife. Blanch the tomatoes in boiling water for about 30 seconds to 1 minute, just until the skins start to loosen. This makes peeling much easier.
Step 2
Transfer the blanched tomatoes to cold water for a moment to cool them down, then gently peel off the skins. Dice the peeled tomatoes into bite-sized pieces for the sauce.
Step 3
In a large pot, bring plenty of water to a rolling boil. Add 1/3 Tbsp of coarse salt and 1 Tbsp of olive oil. Add the spaghetti and cook according to package directions, but aim for about 1-2 minutes less for an ‘al dente’ texture. Reserve about one cup of the pasta water before draining.
Step 4
While the pasta is cooking, heat 2 Tbsp of olive oil in a wide pan over medium-low heat. Add the sliced garlic and sauté slowly until fragrant and lightly golden. Add the thinly sliced onion and cook until softened and translucent, which will bring out its natural sweetness.
Step 5
Add the diced, peeled tomatoes to the pan with the sautéed garlic and onions. Cook together, mashing the tomatoes gently as they break down to form a sauce. Don’t worry if they don’t completely disintegrate; they will naturally break down and thicken as they cook, creating a rich sauce.
Step 6
Once the tomato sauce has thickened slightly, add the drained spaghetti to the pan. Toss well to combine with the sauce. Pour in about 1/2 cup of the reserved pasta water to help emulsify the sauce and coat the noodles evenly. Continue to stir and cook until the sauce becomes nicely glossy. If using, add the finely chopped Korean chili pepper at this stage and mix quickly for a touch of heat.
Step 7
Season the pasta with salt to taste. Finish with a generous grind of fresh black pepper for added aroma and flavor. (The pepper is optional and can be adjusted to your preference). If you’d like a more intense tomato flavor or a thicker sauce, you can stir in 2-3 Tbsp of store-bought tomato sauce now. I found the sauce to be perfectly rich and delicious without it, letting the fresh tomatoes shine. Enjoy your homemade pasta!
