How is bronze-die pasta different?

Bronze-die pasta has a rough, porous texture that perfectly holds onto sauces like this tomato paste-based one. Cut with bronze instead of Teflon, they also release more free starch in hot water. Starchy pasta water is a must-use emulsifier for most sauces!

How much water should I use when boiling pasta?

If you intend on using the pasta water to make a sauce, boil the pasta in as little water as possible, making sure all pasta is submerged throughout. This increases the density of free starch to be used in the sauce as an emulsifier.

Can I use tomato paste to make pasta sauce?

Absolutely, and you should! Tomatoes are very high in umami thanks to their glutamic and inosinic acids, so they are perfect to bring more flavor to an otherwise-bland pasta dish. Not only that, but tomato paste itself is highly concentrated—making it even easier to pack a punch!

How long do I need to cook tomato paste?

Cook tomato paste in vegetable oil until it turns darker, a brick red color—about 8 minutes on medium heat. If you don't cook tomato paste long enough it'll hold onto a metallic, off-putting flavor.

What should I do if the pasta sauce separates?

If your pasta sauce separates, vigorously stir it again and it should be re-emulsified. Think of it like an oil & vinegar salad dressing, which also is a temporary emulsion that needs to be mixed again after sitting too long.

10-Minute Tomato Paste Pasta Sauce

Name: 10-Minute Tomato Paste Pasta Sauce
Cook time: 10 min
Total time: 10 min
Cuisine: Turkish
Ingredients: 1 box (450g) pasta; 4 tbsp olive oil; 1 tsp chili pepper flakes; optional: 1 tsp dried mint; 3 tbsp tomato paste; 1 cup pasta water (use less for thicker sauce); 1/2 tsp table salt (if your tomato paste has salt, start with less)

Description

This 10-minute tomato paste pasta sauce recipe requires no chopping, no special ingredients, and no prep whatsoever without compromising taste! Inspired by Turkish dumpling (mantı) sauce, this accidentally-vegan dish needs to be in your busy weekday dinner arsenal.

Ingredients

Scale

1 box (450g) pasta
4 tbsp olive oil
1 tsp chili pepper flakes
optional: 1 tsp dried mint
3 tbsp tomato paste
1 cup pasta water (use less for thicker sauce)
1/2 tsp table salt (if your tomato paste has salt, start with less)

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Instructions

Pasta: Any type will work. To boil, use less water than you usually would to increase free starch that’ll be used in the sauce.

Sauce: Bloom the spices in olive oil on low heat for 2 minutes. Turn up the heat to medium and add the tomato paste. Cook until the paste is a brick red color, about 7 minutes—raw tomato paste has an unpleasant, metallic taste. Gradually add pasta water ’til you reach the desired consistency. Stir vigorously to help emulsify.

Serve or Save: Mix with the now cooked pasta and serve immediately as is, or with a minced garlic & yogurt mix (I like Kite Hill).

This sauce can be kept in the refrigerator for up to 3 days, or 3 months in the freezer. Just heat it up and stir again.

Notes

If using Kosher salt instead of table salt, double the volume (weight will stay the same).

Try not to use tomato paste from a can, they taste even more metallic. Tube tomato pastes like the Italian Mutti brand or Turkish tomato pastes that usually come in glass jars are my favorite.

Cook Time: 10 minutes
Category: Mains Turkish, Pasta
Cuisine: Turkish, Mediterranean