The Easiest Summer Tomato Pasta | Ali Slagle | NYT Cooking
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Ali Slagle is in the studio kitchen showing us the pasta dish to make when you have perfectly ripe tomatoes that you want to enjoy without much work: lazy, easy summer cooking at its best. This Tomato-Butter Pasta is inspired by pan con tomate, in which grated tomato and its juices are spooned onto garlic toasts. Red-pepper flakes, garlic, basil and Parmesan bring out the tomato flavor.
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All the food that’s fit to eat (yes, it’s an official New York Times production).
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best of all ways to eat a perfect summer tomato is directly off the wood cutting board when it's been sitting there bleeding out for an hour or so from the salt (and pepper).
No homo this is actually a great recipe that I use all the time
Sounds good. I think it going to be delicious. I will definitely make it.
I would use extra Virgin olive oil instead of butter, to give more spice notes and to be more mediterranian
This person is a fraud. Simple == bland.
What happened to Alison Roman??
Use that tomato skin as a wrap with some olive oil, salt and pepper, fresh mozzarella and basil. Cooks treat.
This turned out to be thw worst pasta dish ever. After years of making my own tomato sauce for years for my family and friends we tried this on a whim and it turned out to be terrible compared to what we were all used to.
I'd die for Ali Slagle from the NYT Cooking channel #idfasftnytcc
I had no idea about leaving the tomatoes upside down! Great tip, thank you 🙂
How is no one taking about how the pasta in the thumbnail is different from the dish she made?
This was the best . OMG. Orgasm on a plate.
Great term i n t e l l e c t w e b
ali giving out young clarkbar vibes.
My mouth is already watering.
To night its saturday , i havé si much tomato that i decide to do your recepi its a succes every person in my family love it. Thank you so much
ali, my simple yet impossibly satisfying and endlessly repeatable recipe QUEEN!!!!
This seems to be just a very bland butter sauce pasta. Add copious amounts of butter and anything will taste decent. Not sure why this is called a ‘recipe development.’ We expect a bit more when we subscribe to NYT cooking website.
Sorry but this wasn’t good. Spare your yummy tomatoes
you love the BIG NOODLE? I saw that look in your eye hunny it's ok to blush baby.
Love the idea. I can’t wait to try. Good job!👏🏻👏🏻👏🏻😌
Looks effortlessly delicious!
Ummm… you put rigatoni in the thumbnail but used fusili.
I love how simple yet rewarding Ali's recipes tend to be.
How can i LOVE this video?! Can't wait to try
As I sit here with a tray of heirloom tomatoes and some freshly picked basil I know what I’m making right now. I’ve already made gazpacho and am roasting some more tomatoes in the oven.
Every time Ali’s in a vid I stop everything I’m doing to watch
Yum!! I’ve been making raw tomato pasta but love the addition of butter in this! Going to try this as I have 3 huge tomatoes on my windowsill currently. 😄
Super recipe apu…..my favorite
👍good👍
It's like a super quick raw riff on the marcella hazan recipe. Looks amazing.
That's about £30 worth of tomatoes in the UK but it looks worth it.
acidity?
can make amazing easy tomato sauce wihtout butter .. wtf
Saved this video for this weekend! So easy yet so yummy!
Saved this video for this weekend! So easy yet so yummy!
I want to be as excited about anything as Ali is about gigantic fusilli at 1:51
https://youtu.be/Y_njfijvjZ8
Looks amazing.
If a ray of v chill sunshine were a person
WE LUV ALI
looks tasty!
This is so perfect! I’ve been eating pan con tomate literally everyday 🤤
She's so calm yet so charismatic, make more video recipes with her!
Looks simple and yummy! I have so many tomatoes and basil this year, looking forward to making this! Love her recipes
Oh Gosh, why grate the tomato? It’s all water and without reducing the sauce I don’t see how that can be flavorful. Just cut small raw pachino’s an toss the pasta with oil of oil, parm, oregano or thyme into a hot pan with some pasta water….on the heat. You’ll see the difference
this vibe forever