Ingredients
4 large beefsteak tomatoes, cored
1 clove garlic, grated
1 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 lb. angel hair pasta
Sea salt, for garnish
Fresh basil
Preparation
Step 1Using a paring knife, score bottoms of tomatoes with an “X”. Place in a large pot of boiling water until skins begin to pull away, 2 to 3 minutes. Using a slotted spoon, transfer tomatoes to a colander. Once cool enough to handle, pierce one side with a fork and peel off skins. In a blender or food processor, pulse tomatoes with garlic, oil, salt, and pepper until slightly chunky.Step 2Return pot of water to a boil and season generously with salt. Cook pasta according to package directions until al dente, then drain and return to pot. Stir in sauce and garnish with sea salt and basil. Serve immediately.
