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Summer Tomato Pasta 


It's August which means you have a whole bunch of extra tomatoes right about now or you will in the very near future (assuming you're the planting tomatoes type). That is a paraphrase of how the intro to a recipe from a usually trusted source started. Because I usually trust them, I am not going to name them here, but I corrected it for y'all. I didn't record measurements when I made it the first time, but I liked it so much that I made it two more times in four days to get the measurements and steps right.


Equipment Required:

Box Grater

Mixing Bowl

Pasta Pot




Yields: 3 Portions, dinner-sized



9 Ounces Linguini (fresh)

950 Grams Tomatoes, Heirloom

115 Grams Pecorino, finely grated

12 Grams Onion, Red (finely sliced)

¼ Cup Extra-Virgin Olive Oil (rendered bacon fat works really well too)

80 Grams Garlic Confit

1 Tspn Lemon Juice

1 Tspn Soy Sauce

3 Grams Salt

2 Grams Pepper

5 Grams Basil

20 Grams Anchovies, coarsely-chopped



  1. Prepare the pasta water per the instructions in my cookbook, An (in)Appropriate Amount of Butter. (I just assume everyone reading this has a copy so no need to explain this right?)

  2. Smash the garlic confit against a cutting board and add it and the olive oil to the skillet and set over medium-low heat – you want it hot but not hot enough to scorch the garlic.

  3. Slice the bottom of the tomato (just enough to expose the flesh) and core them.

  4. Using the largest grade of the box grater, grate the tomatoes into a mixing bowl. The grater will keep the skins off and protect your hands. The grated tomato amount ranged from 530 to 560 grams.

  5. Add the grated tomatoes and the onions to the skillet and increase the heat to medium-high. Stir well to incorporate.

  6. When the tomato mix has come to a high simmer (about 2 minutes) reduce the heat to medium and simmer for two more minutes.

  7. Add half the pecorino to the sauce and stir until incorporated. Reduce the heat to medium. Add the basil (reserve a little for garnish) and stir again. Reduce the heat to medium-low.

  8. Add the salt, pepper, lemon juice, and soy sauce and stir again.

  9. Make the pasta (You've read the book, right?) and add it to the sauce. Top the pasta with the remaining pecorino (reserve a little for garnish) and toss the pasta in the sauce.

  10. Portion the pasta and garnish with basil, pecorino, and chopped anchovies.

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