Kim Milan's Fresh Tomato Pasta

Name: Kim Milan's Fresh Tomato Pasta
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 100g spaghetti; 1–2 tomatoes; 1 handful cherry tomatoes; 1 clove garlic; 1 sprig basil; 3 tbsp extra virgin olive oil; a pinch of salt; water, as needed

A pure and smooth tomato pasta made by simmering roasted fresh tomatoes and cherry tomatoes, then straining through a sieve

40 min Difficulty Normal Noodles & bunsik

Main ingredients

spaghettitomatocherry tomatogarlicbasilolive oilsalt

Ingredients needed 1 servings

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spaghetti tomato cherry tomato garlic basil olive oil salt

Aha Bujang's Fresh Tomato Basil Pasta

A fragrant, super-simple pasta with a sweet-and-sour balance achieved by adding vinegar and sugar to a puree made from fresh tomatoes.

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Shin Dong-min Michelin-Style Tomato Pasta

A fine dining style pasta made by simmering fresh tomatoes and roasting them to extract deep umami and bright acidity, without using canned tomatoes.

40 minNormalNoodles & bunsik

spaghettifresh tomatogarlicbasilItalian parsley

Michelin recipefine diningpasta

100g spaghetti

1–2 tomatoes

1 handful cherry tomatoes

1 clove garlic

1 sprig basil

3 tbsp extra virgin olive oil

a pinch of salt

water, as needed

Recipe

Quarter the ripe tomatoes and halve the cherry tomatoes.
Generously coat a pan with olive oil and heat it, then add the cut tomatoes and roast until the surface is golden.
Once the tomatoes are roasted, add the crushed garlic, a sprig of basil, and the cherry tomatoes, and stir-fry until slightly softened.
Pour in enough water to cover the ingredients and simmer for about 30 minutes.
Lightly mash the softened tomato mixture with a fork, then press it through a sieve to extract only the smooth sauce.
Pour the strained sauce back into the pan, add the spaghetti cooked in salted water, and simmer until the sauce coats the noodles.
When the sauce has reduced to the desired consistency, turn off the heat, season with salt, drizzle with olive oil, and toss well to finish.

Roast the tomatoes and cherry tomatoes in an olive-oiled pan until golden.
Add garlic, basil, and water, simmer for 30 minutes, then strain through a sieve to make a smooth sauce.
Add the cooked spaghetti to the sauce, simmer to reduce, then turn off the heat and finish with a drizzle of olive oil.

Cooking tips

Roasting the tomatoes in olive oil first reduces acidity and greatly enhances savory depth and flavor.
Use fully ripe tomatoes for the best color and taste; it's recommended to ripen them further in sunlight after purchase.
Rubbing the mixture through a sieve yields a tomato sauce with a silky-smooth texture that you can't get from store-bought sauces.

Recommended for

Those who want to taste the pure, unadulterated flavor of fresh tomatoes without using store-bought sauce.
Those who want to experience a smooth, lovingly made Italian pure tomato pasta.

Aha Bujang's maekom samgyeopsal tomato pasta

This pasta elevates its flavor by adding a special spicy sauce made with green grapes and prunes, along with grilled pork belly, to a rich tomato sauce.

25 minNormalNoodles & bunsik

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