Rotini in Sous Vide Saffron-Tomato Oil
Speed - 99%
Simplicity - 98%
Tastiness - 97%
98%
Excellent!
The natural sweetness of the tomatoes is the star of the dish. The earthy tones from the saffron and the kick of heat from the pepper, garlic, and chili stayed perfectly subtle in the background.
Ingredients
- 500 Grams Ripe Tomatoes cut into wedges
- 1 Cup olive oil
- a Pinch Saffron Threads
- 1 Head garlic Finely chopped
- Red Pepper Flakes to taste
- 1 Tablespoons Black Peppercorns cracked
- Salt to taste
- 250 Grams Rotini cooked to package directions
- 1 Cup Parmesan cheese shaved
- Fresh Parsley for garnish
Instructions
- Combine tomatoes, garlic, saffron, black peppercorns, red pepper flakes, and olive oil in a sous vide bag. Cook for an hour at 185F.
- Toss the cooked pasta with the tomato oil.
- Serve with shaved parmesan and chopped parsley.
Here's a light, quick, and easy pasta dish for the whole family to enjoy. Don't let the simplicity of it make you think for a bit that it ain't got flavors to offer, as it certainly has the complexity that even the most educated of palates would appreciate.
Personally, a pasta dish, well any other dish actually, could only be as excellent as the ingredients used in its preparation. In this case, picking the best ripe tomatoes you can find would thus be essential. There's just something so refreshing with the natural sweetness of well-ripened tomatoes.
Simply cut into wedges or chunks, we toss the tomatoes in a bit of olive oil(again, go for the best quality you could find), lots of finely chopped garlic, freshly cracked black pepper, a pinch of saffron, and a touch of red pepper flakes.
That's it – all very simple ingredients that should come together in perfect balance. That's the reason I kept on reminding you to go for the best of each you could find. There's just not one of these ingredients that have a strong flavor to mask where the others may have fallen short in quality.
Feel free to modify too. Throw in some herbs, a splash of good vinegar, more chili, a few bay leaves. . . just keep the flavors simple.
Toss everything well, get them into a sous vide bag, and leave it to cook. For tomatoes as ripe as you see in the photos, an hour at 185F should be enough to cook them perfectly. You may certainly go for a longer cooking time if you prefer your tomatoes melting off into the oil. Recreate this dish with your own immersion circulator for the home!
This simple pasta oil is good to serve out of the bag as soon as its time is up. Don't limit yourself to enjoying it over pasta exclusively; serve it as a dip for some good crusty bread, add it to salads, serve it with grilled meat or fish.
Cook your pasta according to package directions. I've used rotini specifically for those detailed ridges which would hold much more of the tomato oil compared to using something flat like a spaghetti of fettuccine.
If you've timed cooking your pasta and sauce perfectly, they should be warm enough to be simply tossed in a bowl for serving. Otherwise, you can do so in a pan for reheating.
To round up the dish, a generous shaving of good parmesan cheese and some herbs would be ideal. Let's just keep those flavors simple and elegant 'til the very end.
Ingredients
- 500 Grams Ripe Tomatoes cut into wedges
- 1 Cup olive oil
- a Pinch Saffron Threads
- 1 Head garlic Finely chopped
- Red Pepper Flakes to taste
- 1 Tablespoons Black Peppercorns cracked
- Salt to taste
- 250 Grams Rotini cooked to package directions
- 1 Cup Parmesan cheese shaved
- Fresh Parsley for garnish
Instructions
- Combine tomatoes, garlic, saffron, black peppercorns, red pepper flakes, and olive oil in a sous vide bag. Cook for an hour at 185F.
- Toss the cooked pasta with the tomato oil.
- Serve with shaved parmesan and chopped parsley.
Sous Vide Kalbi Baby Backs with Kimchi Mashed Potatoes
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