Diary of a Foodie

Pasta with Tomato Essence

Diary of a Foodie: Season Two: The Inventors

Serves2 to 4 (first course)
  • Active time:15 min
  • Start to finish:6 1/2 hr (includes making tomato powder)
March 2008
  • 1/2 lb dried pasta such as spaghettini or linguine fini
  • 1/2 stick unsalted butter
  • 1 1/2 to 3 teaspoons tomato powder
  • Cook pasta in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/4 cup cooking water, then drain pasta and transfer to a large bowl.
  • Melt butter in a small saucepan and add 1/4 teaspoon each of salt and pepper. Toss pasta with butter, then add tomato powder to taste, tossing to combine. Thin sauce with reserved pasta-cooking water, a little at a time, if desired.
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