Pasta with Tomato and Toasted Garlic Sauce

Pasta with Tomato and Toasted Garlic Sauce

Prep Time


Cook Time



Pasta with Tomato and Toasted Garlic Sauce

For this simple sauce, use the most flavorful vine-ripened tomatoes you can find. Pass additional garlic oil at the table so diners can drizzle some over their pasta, if desired.

Recipe courtesy of Williams-Sonoma


  • 10 to 12 ripe tomatoes, about 4 pounds total, cored
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons Olivier Toasted Garlic Oil
  • 1 pound rigatoni or other pasta, cooked and drained


  • 1 Bring a large pot two-thirds full of salted water to a boil over high heat. Have a large bowl of ice water ready.
  • 2 Using a paring knife, make a shallow crisscross in the bottom of each tomato. Slip the tomatoes into the boiling water and cook until the skins split, 15 to 20 seconds. Using a slotted spoon, transfer the tomatoes to the ice water. When the tomatoes are cool, remove the skins.
  • 3 Quarter the tomatoes and squeeze the seeds and juice into a fine-mesh sieve set over a bowl. Press on the seeds to extract as much juice as possible. Chop the tomatoes and place in a pot along with the juice. Set over medium heat and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the tomatoes are tender, 20 to 25 minutes.
  • 4 Season with salt and pepper, stir in the basil and garlic oil, and cook for 1 to 2 minutes more.


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