Orecchiette With Raw and Cooked Tomatoes

Step 1

Set aside 1/2 pound of the tomatoes. Quarter the remaining tomatoes, or cut into wedges if very large. Heat 1 tablespoon of the olive oil in a wide, nonstick frying pan or in a 3-quart saucepan over medium heat. Add the onion. Cook, stirring often, until the onion is tender and golden, about eight minutes. Add the two large garlic cloves. Cook, stirring, until fragrant, 30 seconds to a minute. Add the quartered tomatoes, the sugar, basil sprigs and salt, and bring to a simmer. Simmer, stirring often, until the tomatoes have cooked down and the sauce is thick. Taste and adjust seasonings. Remove the basil sprigs, and put through the medium blade of a food mill. Return to the pan.

Step 2

Meanwhile, finely chop the tomatoes you set aside. Add the remaining small clove of garlic, salt to taste, 1 tablespoon extra virgin olive oil and a couple of leaves of basil, chopped or slivered. Allow to sit for 15 minutes.

Step 3

Bring a large pot of water to a boil, and salt generously. Add the pasta, and cook al dente, 10 to 12 minutes, following the cooking time suggestion on the package. If desired, stir 1/4 to 1/2 cup of the cooking water into the tomato sauce. Drain the pasta, and toss with both the warm tomato sauce and the uncooked tomato concassée. Serve with Parmesan, Pecorino or ricotta salata.