Baby heirloom tomatoes cook gently to form a delicious pasta sauce. This dish is all about simplicity so use the best ingredients you can find.
Serves 4 to 6.
- ¼ cup extra-virgin olive oil plus more for finishing
- 2 large garlic cloves, minced
- 1 teaspoon crushed red chili flakes
- 1 cup dry rosé or white wine
- 2-½ pounds baby heirloom tomatoes
- Kosher salt
- 1 pound angel hair pasta (preferably fresh)
- 1 cup freshly grated Parmigiano-Reggiano
- ½ bunch fresh chives, chopped or minced
- Micro basil, for garnish (optional)
- Flaky sea salt
Sauté Pan: Our go-to for sautéeing large batches of vegetables, pan sauces, and pasta dishes like this. It’s the perfect size for adding the cooked pasta to the tomatoes, allowing them to meld together.
Frantoio Organic Olive Oil: We like to use this Italian olive oil for finishing.
- First, heat up a large pot of water for the pasta so it will be boiling when you need it.
- Heat olive oil gently in a large sauté pan over medium-low heat. Add garlic and chili flakes and cook just until fragrant, about 1 minute. Turn the heat up a bit and add wine to the pan; cook until it’s mostly reduced. This is to capture the flavor of the wine without adding unnecessary liquid.
- Meanwhile, get the tomatoes ready. If they are all very small and uniform, you don’t need to cut them. Cut larger tomatoes in half or in uniform-size pieces. Once wine is reduced, add them to the pan. Cook until they are beginning to burst, about 10 to 15 minutes. Season generously with salt.
- Season pasta water very generously and cook pasta in rapidly boiling water for just 1 minute if using fresh, or a bit under al dente according to package instructions if using dried. You are going to finish cooking the pasta in the tomato sauce so you want it to be slightly underdone. Using tongs, lift pasta from boiling water and place it directly into the tomatoes. Add cheese and mix everything together (we like to use our tongs here) until evenly coated. You can add a bit of pasta water if you need it, but the tomatoes should have released enough liquid on their own to form a sauce. Stir in chives and add salt to taste.
- SH Tip: We like to plate pasta using tweezer tongs; twirl the pasta around the tongs and drop it into pretty piles on the plate.
- Garnish with micro basil if using, another drizzle of olive oil, and flaky sea salt.