Creamy Tomato Pasta
Ridged paccheri coated in a silky fresh tomato sauce with basil, lemon zest and a buttery finish—without any cream.
This pasta gets its creamy texture without cream: fresh tomatoes are cooked with spring onion and basil, blended smooth, then emulsified with starchy pasta water, olive oil and butter. Lemon zest and smoked tomato peel balance the sweetness with bright and savory notes.
Instructions
- 1
Bring a pot of salted water to a boil and cook the paccheri until al dente. Meanwhile, halve the datterini tomatoes and thinly slice the spring onion.
- 2
Put the spring onion in a large skillet with a drizzle of olive oil and cook gently for about 10 minutes. Once soft, grate in some lemon zest and add the tomatoes.
10 min
- 3
Season with salt, add a ladleful of pasta cooking water and cook over medium heat for about 15 minutes. Add basil leaves, then turn off the heat.
15 min
- 4
Transfer the tomato mixture to a tall blending container and purée with an immersion blender until smooth. For an especially velvety sauce, pass it through a fine-mesh strainer.
- 5
Return the sauce to the skillet. Add a pinch of smoked tomato-peel powder and more grated lemon zest, then simmer gently until slightly reduced.
- 6
Drain the al dente pasta directly into the skillet and toss gently with the sauce. Add a few more basil leaves.
- 7
Off the heat, emulsify the pasta with another drizzle of olive oil and the butter, adding a little pasta water if needed. Plate and garnish with basil.
Ago's Notes
- Choose the cooking order according to the pasta shape; the source uses ridged pasta with a relatively long cooking time.
- Add the basil only at the end of the tomato cooking time to preserve its aroma.
- Sweet paprika may replace the smoked tomato-peel powder.
- Serve the finished pasta immediately. The sauce alone may be prepared ahead and refrigerated for up to 2 days.
Serve immediately with fresh basil, while the emulsified tomato sauce is glossy and clings to the ridges of the pasta.
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