Afrigather It seems that the most effective no-cook pasta sauce…is a little bit bit cooked. There’s a cause basic marinara takes an hour on the range, or tomato paste (itself a long-cooked and deeply concentrated tomato product) is such a beloved sauce ingredient—tomatoes are merely higher when their vibrant, acidic sweetness hangs out in a scorching pan for some time. However peak summer season tomatoes are near excellent straight from the farmers market, and the very last thing I need to do on a scorching night is spend hours stirring a effervescent pot of sauce. So to get the most effective of each worlds, we’re making a deeply savory tomato pasta that’s extraordinarily quick and virtually no-cook.
For this recipe you gained’t even want to interrupt out a knife and chopping board; all the prep motion occurs with a field grater. Grating tomatoes creates a juicy pulp that’s recent and vegetal—prepare dinner that down in a high-sided skillet (to catch any spatters; a Dutch oven works too) for only a few minutes, then add fish sauce and miso for a one-two punch of powerfully savory flavors (and likewise all of the salt you’ll want, which is why you gained’t discover any right here). The pasta will get completed off with black pepper and butter, which mixes with the miso to create a velvety texture. Don’t be fooled by the pale shade of the sauce: It packs a wallop and might be one you’ll return to so long as tomatoes are at their ripest.
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Substances
4 servings
1
lb. medium pasta (corresponding to gemelli or casarecce)
Kosher salt
2
lb. ripe tomatoes (3–4 giant)
2
Tbsp. fish sauce
3
Tbsp. white miso
2
Tbsp. extra-virgin olive oil
4
Tbsp. unsalted butter, minimize into items
Freshly floor black pepper
Thinly sliced seasoned toasted seaweed snacks and torn basil leaves (for serving)
Preparation
Step 1
Prepare dinner 1 lb. medium pasta (corresponding to gemelli or casarecce) in a big pot of boiling salted water, stirring sometimes, till al dente. Drain, reserving ½ cup pasta cooking liquid.
Step 2
In the meantime, slice a skinny spherical off the bottoms of 2 lb. ripe tomatoes (3–4 giant). Beginning at minimize finish, grate every tomato on the massive holes of a field grater right into a medium bowl till all that’s left is the flattened tomato pores and skin and stem; discard skins and stems.
Step 3
Combine 2 Tbsp. fish sauce and 3 Tbsp. white miso in a small bowl till easy.
Step 4
Warmth 2 Tbsp. extra-virgin olive oil in a big high-sided skillet or a big Dutch oven over medium-high. Add grated tomatoes together with any liquid and prepare dinner, stirring sometimes, till liquid is barely lowered, 5–7 minutes. Add fish sauce combination and prepare dinner, stirring typically, till barely thickened, about 2 minutes.
Step 5
Add pasta, 4 Tbsp. unsalted butter, minimize into items, and plenty of freshly floor black pepper. Prepare dinner, stirring typically and including reserved pasta cooking liquid as wanted, till butter is melted and pasta is coated, about 1 minute.
Step 6
Divide pasta amongst bowls and high with thinly sliced seasoned toasted seaweed snacks and torn basil leaves.
