Name: Zingerman's Delicatessens Artisan-made Italian Pasta Recipe
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 12 oz dried artisan spaghetti or linguine; 0.75 cup Grana Padano cheese, finely grated; 1 tsp freshly ground black pepper; 2 tbs extra virgin olive oil (for finishing); 1.5 lb ripe plum or roma tomatoes, halved; 8 cloves garlic cloves, peeled and halved crosswise; 6 tbs extra virgin olive oil (for roasting and sauce); 1 tbs tomato paste; 0.5 cup fresh basil leaves, torn; 2 tsp salt; 0.5 tsp freshly ground black pepper (for sauce); 0.25 tsp crushed red pepper flakes (optional); 4 qt water (for boiling pasta); 2 tbs kosher salt (for pasta water); 1 tbs unsalted butter; 0.5 cup reserved pasta cooking water

Method

Slow roasted tomatoes & garlic sauce

Roast tomatoes and garlic

Preheat the oven to 275°F (135°C). Arrange halved tomatoes cut-side up on a rimmed baking sheet lined with parchment. Nestle the halved garlic cloves among the tomatoes. Drizzle 4 tablespoons extra virgin olive oil evenly over the tomatoes and garlic. Sprinkle 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper over the tomatoes. Roast low and slow for 60–75 minutes, until tomatoes are deeply colored, slightly shriveled at the edges, and garlic is soft and caramelized. Remove from oven and let cool slightly.

Make the sauce

In a medium skillet over medium heat, add 2 tablespoons extra virgin olive oil. Squeeze the roasted garlic from skins into the skillet and mash lightly with a spoon. Add 1 tablespoon tomato paste and cook 1 minute, stirring, to caramelize. Add the roasted tomatoes (including any juices from the pan) to the skillet and break them up with a spoon or spatula to form a chunky sauce. Simmer gently 6–8 minutes to meld flavors. Stir in torn basil, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper flakes if using, and remaining 1 teaspoon salt. Taste and adjust seasoning. Keep warm over very low heat.

Pasta cooking & assembly

Boil pasta

Bring 4 quarts of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt. Add the pasta and cook according to package directions until al dente, usually 8–10 minutes for artisan spaghetti/linguine. Stir occasionally to prevent sticking.

Reserve cooking water and finish pasta

Before draining, scoop out and reserve 1/2 cup of the hot pasta cooking water. Drain the pasta in a colander, but do not rinse. Return the drained pasta to the pot off the heat. Add the warm tomato-garlic sauce to the pasta. Add 1 tablespoon unsalted butter and 2 tablespoons extra virgin olive oil (from the finishing ingredient). Toss vigorously to combine, adding up to the reserved 1/2 cup pasta water a few tablespoons at a time to loosen the sauce and achieve a silky rather than watery consistency. Continue tossing until the sauce clings evenly to the pasta, about 1–2 minutes.

Plate and finish

Divide the pasta among warm plates or bowls. Sprinkle 3 tablespoons finely grated Grana Padano over each serving (total 3/4 cup for 4 servings). Grind fresh black pepper over each portion to taste (about 1/4 teaspoon per plate). Drizzle about 1/2 tablespoon extra virgin olive oil per plate for shine and flavor. Garnish with a few small basil leaves if desired. Serve immediately.