The latest edition of Bon Appetit arrived, yesterday, and I immediately found a recipe to cook for dinner.

We had just picked a bunch of lovely ripe heirloom tomatoes from the garden, we had an unopened bottle of Colatura – an Italian anchovy sauce (think of it as an Italian version of Asian fish sauce) – fresh basil… a nice, big wedge of Parmigiano Reggiano… We were ready!

It is really one of the quickest and most basic recipes you can throw together – and throw together really is what you do with this one. It’s dinner in the time it takes to cook the pasta.

Any pasta will work with this. The original recipe called for making your own – and Alon Shaya’s recipe would be perfect, here. It’s our go-to fresh pasta recipe. It’s perfect every time. We did, however, opt for bagged pasta because we have lots and I was looking for that quick meal.

Pasta Dough

adapted from Alon Shaya

  • 1 1/4 cup 00 flour
  • 1/2 cup semolina
  • 2 eggs
  • 2 egg yolks
  • 2 tsp olive oil

Mix flours. Make a well and add the eggs, egg yolks, and oil. Slowly mix in the flour and knead until smooth. Let rest 30 minutes before rolling to desired shape.

The Bon Appetit recipe calls for Sun Gold or cherry tomatoes. Having learned our lesson years ago, we only grow full-sized. The amount of sauce should work for up to 8 ounces of pasta. And since there are only a few ingredients, use the best you can.

Buttered Tomato Sauce

adapted from Bon Appetit Magazine

  • 4 cloves garlic, minced
  • 1/2 cup onion, minced
  • 1/2 tsp crushed red pepper – more, to taste
  • 3 lbs ripe, heirloom tomatoes, chopped
  • 4 tbsp butter
  • 1 tsp Colatura (or fish sauce)
  • 2 oz shredded parmigiano reggiano
  • 4 tbsp torn basil

Heat oil in large skillet. Quickly sauté onion, and then add garlic and red pepper. Stir in about 3/4 of the tomatoes, a big pinch of salt, a pinch of pepper, and about a half-cup of water. Cover, reduce heat, and let simmer about 5-6 minutes.

Stir in butter, colatura, and cheese. Add pasta and stir to completely coat. Add reserved tomatoes and mix well – adding a bit of pasta water, if necessary. Stir in basil, and serve!

It was rich and filing without being a belly-bomb! A bit of crusty bread would have been nice, but even that wasn’t necessary.

With the tomatoes finally coming in, i can see more of this in our future!