Pasta Sauce Tomato,
Garlic and Oil, Cheese

Recipe by Chef Mark Ladner of Del Posto

General rule of pasta cookery:
1 quart water + .35 ounce salt + 3.5 ounces pasta = portion for 1
Scale up from there. Always under cook pasta, and finish in pan.

Tomato
Reduce 7 ounces canned tomato purėe (skinless cherry tomato preferred) in a covered pan. Season with a dash each of salt, sugar & chili flake. Drain pasta. Add to pan and mix for about another minute over low heat until well amalgamated.

Garlic and Oil
Smash one clove of garlic. Place in pan with .35 ounce olive oil. Gently warm until garlic is soft but not brown. Infuse oil with a dash of chili flake. Stop cooking and add a sprinkling of minced parsley stem.
Drain pasta. Add to pan with 2 ounces unsalted tap water. Mix for about another minute over low heat until well amalgamated.

Cheese
Place ½ ounce of extra virgin olive oil and .5 ounce butter in pan. After draining pasta, add to pan with 2 ounces unsalted tap water. Mix for about another minute over low heat until well amalgamated.
Remove pan from heat. Add 1 ounce freshly grated cheese, such as 24 month old Parmigiano Reggiano.

Photography by Christopher Mac Aoidh
Styling by AnneStine Bae
Pasta Sauce Tomato, Garlic and Oil, Cheese
Mark Ladner recipe

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