Three-Tomato Marinara Pasta
- Makes4-6 servings
- Cook Time40 minutes
- 1
Most marinaras are mundane, but this one is marvelously multi-layered. Tomatoes in three forms create complexity: tomato paste lays a foundation of concentrated flavor; canned crushed tomatoes offer sauciness; and fresh cherry (or grape) tomatoes supply sweetness and brightness. Salting the fresh tomatoes for several minutes softens them slightly so they more readily break down into the sauce. This marinara pairs well with long, strand-shaped pasta such as spaghetti and bucatini, but also is good with short, tubular shapes with sauce-gripping ridges, such as penne rigate and mezze rigatoni.
Don’t use canned tomato puree in place of crushed tomatoes. Crushed tomatoes have a coarser texture and a brighter flavor because they are less cooked. Also, be sure to add ¼ cup of the pasta cooking water to the tomato mixture in the skillet when you add the cherry tomatoes.
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