Grated Tomato Pasta

By Ham El-Waylly

Updated Oct. 11, 2023

Grated Tomato Pasta
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4(1,158)
Comments
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It’s tough to highlight peak summer tomatoes in pasta. To make the most out of their bright flavor, summer tomatoes should be minimally cooked. This recipe gently warms the fruit, so they keep their acidity and succulence. Since the tomato hasn’t had the liquid cooked out, it doesn’t cling to the spaghetti the way a cooked pomodoro would, but this keeps the dish light and bright, and makes it perfect for a hot summer day. Be sure to serve with plenty of bread to sop up the cheesy sauce that is left behind at the bottom of the bowl. If juicy, ripe tomatoes aren’t around, swap out for cherry tomatoes and blend them instead of grating to get a similar effect.

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Ingredients

Yield:4 servings
  • Salt
  • 12ounces spaghetti (about ¾ box)
  • 4large ripe beefsteak or heirloom tomatoes
  • ⅓cup extra-virgin olive oil
  • 4garlic cloves, finely grated
  • 1cup grated Parmesan, plus more for garnish
  • ½cup basil leaves, plus more for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

653 calories; 29 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 26 grams protein; 697 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Over high heat, bring a large pot of salted water to a boil. Add pasta to the water and boil 1 minute less than package instructions, or until the spaghetti has a very tiny dry core when cut in half.

  2. Step 2

    While the pasta cooks, trim the bottom of the tomatoes and core them. Using the large holes on the box grater, grate the trimmed side of the tomato into a large bowl until nothing but skins remain. Discard skins.

  3. Step 3

    Transfer the pasta to a colander to drain, then return the pot to medium-high heat. Add the olive oil and garlic and cook, frequently stirring, until the garlic is fragrant, about 1 minute.

  4. Step 4

    Add the grated tomatoes and season with a large pinch of salt. As soon as the mixture comes up to a simmer (about 3 minutes), turn off the heat and add the spaghetti and half the Parmesan. Stir vigorously until the spaghetti is coated in sauce and the Parmesan has melted.

  5. Step 5

    Add the rest of the Parmesan and the basil leaves and stir vigorously until the rest of the cheese has melted. Taste the sauce and adjust with more salt as needed.

  6. Step 6

    Divide among four bowls, spooning over any tomato liquid left in the pot. Top with more Parmesan and basil and serve immediately.

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Ratings

4 out of 5
1,158 user ratings
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Comments

MPG

Grating tomatoes is actually very easy. Cut in half at the equator and then put the cut side against the grater. The skin of the tomato will protect your fingers!

Leonard Davenport

Long time ago, I discovered that if you dice tomatoes, ripe fresh tomatoes, put them in a container, freeze, defrost, press-strain (save the tomato water, which is good for other purposes), add basil and other seasoning, EVO or butter, cook briefly, then you get a fresh tomato sauce that clings better without overcooking. You can seriously reduce the tomato water with garlic and oil and add that to sauce.

Steve

One Spanish toast breakfast I learned from a Spaniard, is drizzle olive oil over toast then plop on some grated tomato, top w/ a slice of cheese and a slice of ham or salami. Quick, easy and surprisingly good.

Tarresha

This was delicious — I added anchovy and diced the last tomato to adjust the flavor and texture for my family. Would definitely make again.

VictoriousSandwich

Great recipe, though in general a feedback to NYT recipe cooks: please stop making recipes that call for 12oz of pasta there’s almost never a time where I’m excited to have 4oz of pasta left in the cabinet! Only other note is probably obvs but only do this with really good summer time tomatoes-ideally farmers market or your garden, we used heirlooms when they were on sale at the local grocery. Mine was quite wet after adding past wound up turning heat back on low as I stirred to get rid of more water and even then it was still pretty wet, but a still delicious easy sauce. Reminded me of a simple lunch pasta a high school friends Italian mom used to make and I haven’t been able to duplicate.

Jim C

A delicious celebration of tomato season. A few things I do in addition/differently: 1. Grate your tomatoes early, and save the cut end and the skins 2. When you bring the water to a boil, put all the tomato skins and ends in with the pasta water 3. Remove the skins after the water boils, before putting the pasta in. 4.Depending on my mood, I use butter instead of oil to make the sauce. The dish comes out a bit richer. Oil is also good, I do one or the other depending.

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