Ingredients:

  • 1 lb long pasta such as Spaghetti, Linguine, or Bucatini
  • 2 tbsp sea salt for pasta water
  • 2 cups fresh cherry or grape tomatoes
  • 6 cloves fresh garlic, thinly sliced
  • 0.5 cup heavy cream
  • 2 tbsp double-concentrated tomato paste
  • 0.25 cup extra virgin olive oil
  • 0.5 tsp red chili flakes
  • 0.25 cup fresh basil leaves, torn
  • 0.25 tsp ground black pepper

Instructions:

  1. Bring a large pot of water to a boil and add 2 tablespoons of sea salt. Add the pasta and cook until 2 minutes before reaching al dente texture.
  2. While pasta cooks, heat 1/4 cup extra virgin olive oil in a large heavy-bottomed skillet over medium heat. Add half of the sliced garlic and 2 cups of fresh tomatoes.
  3. Sauté the tomatoes until the skins shatter and release their juices, creating a jammy consistency. This caramelizes the natural sugars.
  4. Lower the heat and stir in 2 tablespoons of tomato paste and the remaining sliced garlic. Cook for 1-2 minutes until fragrant.
  5. Slowly whisk in 1/2 cup of heavy cream. Simmer gently on low heat to thicken the sauce without curdling.
  6. Using stainless steel tongs, transfer the pasta directly from the boiling water into the skillet. Add 1/2 cup of starchy pasta water.
  7. Toss the pasta vigorously over medium-high heat to emulsify the sauce. Stir in 1/2 cup Parmesan cheese, red chili flakes, and black pepper.
  8. Garnish with torn fresh basil leaves and serve immediately while the emulsion is at its peak silkiness.