Yellow Tomato & Basil Pasta

There are so many beautiful stands of tomatoes in the market right now! I barely know where to begin! I have an affinity for yellow tomatoes. This recipe brings out their acidity and sweetness. If smaller tomatoes are nicer in your market, feel free to substitute whatever is best. The red pepper flakes and rice wine vinegar make this an unusual sauce that tastes even better after it sits overnight!

Yellow Tomato & Basil Pasta

5 large yellow (beefsteak) tomatoes, washed, core removed and a small "x" drawn on the bottom of each with a knife (or about 2 1/2 - 3 pounds smaller yellow tomatoes)
¾ cup extra virgin olive oil
10 garlic cloves, peeled and sliced thin
3 large shallots, peeled and sliced
¼ teaspoon red pepper flakes
Kosher salt
Freshly ground white pepper
1 tablespoon dried oregano
1 teaspoon granulated sugar
1/3 cup rice wine vinegar
¼ cup canola oil
1 pound dry pasta, such as penne -- try an organic brand!
25 - 30 basil leaves, stemmed, washed and dried
Grated Parmesan cheese to taste


1.    Bring a medium pot of generously salted water to a boil. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for 1 - 2 minutes. The skin should peel away from the flesh of the tomatoes. Remove the tomatoes from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they stop "cooking."

2.    In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots, and red pepper flakes. Season with salt and pepper. Add the oregano and sugar. Stir to blend. Allow to cook over low heat until the shallots and garlic become tender and translucent, 3 - 5 minutes.

3.    Meanwhile, remove the tomatoes from the ice bath and peel off and discard the skin from each. Place them on a flat surface, quarter them, and scoop out the seeds and "jelly" from each piece. Gather all the seeds in a strainer and push the liquid that naturally surrounds the seeds through the strainer. Discard the seeds. Reserve the liquid and tomato flesh.

4.    Add the tomato and liquid to the shallot mixture and stir in about 1 tablespoon of salt and 1 teaspoon ground pepper. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8-10 minutes. Add ½ cup of water and simmer for 15 - 20 minutes. The tomato sauce, at this point, should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.

5.    In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until "al dente" -- chewy but not hard or raw tasting, 8 - 10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need to cook more.

6.    Put the tomato sauce in the blender and puree until smooth. Slowly add the vinegar through the top of the blender as the sauce is blending. Next, pour the remaining olive oil through the top in a slow, steady stream. Blend in another cup of water then remove the sauce from the blender and taste for seasoning. Top with basil leaves and Parmesan cheese.