Components
- 300 grams of fettuccine pasta (or another type of long, firm pasta)
- 8 mature Italian tomatoes
- Three garlic cloves
- 3 tablespoons of olive oil Stroll
- Three basil stems
- sodium chloride
- Add ground pepper gradually, adjusting to your preference.
- basil leaves for seasoning when serving
- 2 burratas for serving (optional)
Ready state
- Rinse, dry, and slice the tomatoes lengthwise down the middle. Place them in a large bowl, add the whole garlic cloves (with their skins), and season with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and pepper to taste.
- Set the air fryer to 200 °C and bake for 25 minutes.
- Place the tomatoes in the Air Fryer basket with the pulp facing up, arranging them close together—if they are large, position them side by side. Scatter garlic cloves among the tomatoes and use a silicone spatula to scrape the olive oil from the bowl to maximize the seasoning.
- Close the basket and bake for 25 minutes, or until the tomatoes are nicely golden—there’s no need to turn them halfway through. In the meantime, wash, dry, and thinly slice the basil.
- Using the clamp, move the roasted garlic cloves onto the board and remove their skins. Place the roasted tomatoes on the board and chop them together with the garlic cloves to create a rustic sauce — do this in batches depending on the size of your board.
- Place the tomatoes, along with all the juice they have released, into a bowl. Stir in the chopped basil and a mixture of water with one tablespoon of olive oil; blend thoroughly. Taste and, if needed, adjust the salt. Set aside.
- Bring a large pot with approximately 5 liters of water to a boil over high heat. Stir in 2 tablespoons of salt. Once boiling, add the noodles and cook according to the package instructions or until they are al dente, stirring occasionally to prevent the noodles from sticking together.
- After cooking the noodles, reserve 1⁄2 cup of the cooking water. Drain the noodles using a colander and then add them to the bowl containing the tomato sauce.
- Gradually pour in the reserved baking water, stirring gently to make the sauce more fluid—avoid adding all the water at once to prevent the sauce from becoming too watery. Serve immediately with torn burratas and basil leaves to your liking.
Tomato sauce can be kept in the fridge for as long as 5 days or frozen for up to 3 months.
