Sous Vide Cherry Tomato Butter Basil Pasta
Carolyn Jung is a James Beard Award-winning Bay Area food journalist, whose work has appeared in the San Francisco Chronicle, Every Day with Rachael Ray, Coastal Living, Via magazine, Food Arts, Edible Silicon Valley, Wine Spectator and other publications. She is the fo ...
Ingredients for 4
1 ¾ pounds (794 grams) cherry tomatoes of various colors and shapes
½ medium-sized yellow onion, peeled
1 stick of cold butter, cut into tablespoons
Salt and pepper
1 pound (454 grams) penne or rotini
Handful of fresh basil leaves
Grated Parmesan cheese, to taste
Place the Anova in a large pot of water and set to 60 degrees Celsius or 140 degrees Fahrenheit.
Vacuum seal in a bag the tomatoes, onion and butter.
When the pot of water has reached the optimum temperature, add the bag of tomatoes. Allow to cook for 1 hour.
Finishing Steps -- Stovetop
About 15 minutes before the tomatoes are done, bring to a boil a large pot of salted water on the stovetop. Add pasta, and stir. Cook just until it reaches al dente. Reserve about ½ cup of the cooking water. Drain pasta, and set aside.
Remove the bag of tomatoes from the water bath. Remove onion half; discard or save for another use.
Add about half of the bag of tomatoes to a large pot on the stovetop. Using a potato masher, smash the tomatoes until they are chunky and give off their juices. On medium heat, add the pasta to the pot, stirring to combine. Allow to cook for a few minutes until pasta is al dente. If the pasta seems too dry, add in a little of the reserved cooking water. Season with salt and pepper.
Pour the remaining tomatoes from the bag into the pot of pasta, and gently stir to combine. Cut the basil leaves into thin strips and add to the pasta. Stir in a little bit of Parmesan cheese.
Divide the pasta among four shallow bowls. Garnish pasta with more Parmesan, if you like, and serve.