The Briny Lemon: Pasta with Parmesan-Tomato Sauce

Recipe updated May 2015

This is simplicity at its tastiest. When you’re using few ingredients, make them the best they can be: fresh tomatoes, double-concentrated Italian tomato paste, fresh herbs, and the king of Italian cheeses, Parmigiano-Reggiano.

Yes, “loaded” pasta dishes are very hearty and satisfying, but sometimes simpler is better. In this dish, there’s no compromise on taste—just deliciously lighter satisfaction.

Note: Six ounces of pasta may not sound like much for four servings, but when it's ultra-thin angel hair, a little dry makes a lot cooked. If you have especially hearty eaters, throw in an extra ounce.

Serves 4

Ingredients

2 lbs fresh tomatoes, large enough to peel easily, such as beefsteak or globe
1/3 cup Italian (double-concentrated) tomato paste
sea salt
freshly ground black pepper
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
1/4 cup chopped fresh herbs, such as parsley, tarragon, and oregano
6 oz angel hair pasta

Sauce Ingredients

Preparation

Peel and cut the tomatoes into small chunks. Place in a pot or large, deep skillet and crush with your fingers to a chunky consistency. Add the tomato paste and bring to a simmer over medium heat, stirring well to incorporate the paste. Season with salt and pepper.
Reduce the heat to low and cover the pot. Cook 45 minutes, then uncover and cook 15 minutes longer, until the sauce thickens a bit. Place the sauce in a large, deep skillet and warm gently over low heat. Stir in the cheese and fresh herbs.
Meanwhile, cook the pasta in boiling, salted water 4 minutes. Drain, reserving 1/4 cup pasta water. Add the pasta and water to the sauce, stirring to combine.