Michael ruhlman's pasta with tomato water, basil, and garlic
Pasta and macaroni
Italian cuisine
Tomatoes do double duty in the summer's best pasta -- and it all comes together in the time it takes to set the table. Michael Ruhlman first read the bones of this recipe in a long-since-forgotten paperback cookbook in 1984. "I had never heard of fresh basil," he told me. "So I used dry and it was still pretty good." It's been a weeknight staple in his family ever since, and over the past thirty years, he's refined the technique -- now mounting the tomato water with butter to make a brightly flavored sauce that clings to the noodles. Adapted slightly from <strong><a href="http://ruhlman.com/2010/10/cooking-at-home-with-the-ruhlmanstomato-basil-pasta-using-tomato-water/">ruhlman.com</a></strong>
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