Recipe: Rigatoni with heirloom tomato passata and stracciatella

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Chef Phil Scarfone, culinary director of Savio Volpe, Pepino’s Spaghetti House, and Caffe La Tana, admits this fresh tomato pasta is a “home go-to,” especially when the Kitsilano farmers market is full of garden-fresh tomatoes and basil.

“I always look for the slightly overripe tomatoes that are chock full of sweetness, tartness and umami,” Scarfone recommends.

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Rigatoni with Heirloom Tomato Passata and Stracciatella

1 package Rustichella d’Abruzzo rigatoni (or any noodle you prefer)

907 g heirloom tomatoes and cherry tomatoes, roughly chopped

5 cloves garlic, finely sliced

2 shallots, finely sliced

115 mL extra virgin olive oil

16 basil leaves, roughly chopped

58 g sherry vinegar

2 large pinches of salt

58 g Parmigiano- Reggiano (36 Month. Optional)

86 g butter (Optional)

226 g stracciatella cheese

In a large thick-bottomed pot, heat olive oil, shallots and garlic over medium-low heat until the vegetables start to sweat. Add salt and continue to cook over medium heat until the onions and garlic are translucent, about 8-9 minutes.

Add chopped tomatoes and the red wine vinegar. Stir well to combine and cook over medium-low heat until reduced by one-quarter of the original volume, stirring frequently for about 20-25 minutes.

Remove from heat, add basil leaves and allow to steep for at least 30 minutes.

While the basil is steeping in the sauce, bring a large pot of water to boil. Season water with some salt, but not an excessive amount. I usually add about three large pinches of salt to a full pot of pasta water.

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Add the noodles and cook according to the package instructions — I prefer my dried noodles to be al dente as they retain their shape and texture even after sitting in the sauce for awhile.

Transfer the noodles from your colander to drain. Retain 1 cup of pasta water to adjust your sauce consistency.

Tip all of your noodles directly into your finished sauce. Mix very well with a spoon to incorporate the sauce into all of the little nooks and crannies of your noodles. Add pasta water if it’s too thick, and a knob of nice butter if you’re feeling cheeky.

Serve immediately, with a generous dollop of Stracciatella on top, and finish with Volpi extra virgin olive oil to really send this over the top. If you would like to make this dish vegan, simply omit the cheese and finishing butter. Enjoy.

Serves 4.

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