October 11th, 2016
Fill a large bowl with ice water. Bring a large pot of salted water to a boil. With a small sharp knife, score the bottom of the tomatoes with an X. Dunk tomatoes in the boiling water for 30 seconds, drain them and plunge them in the ice water to stop the cooking and loosen the skins. Peel and discard the tomato skins. Set the tomatoes aside.
Bring a large pot with heavily salted water to a boil.
In another large saucepan big enough to hold the ragù and the cooked pasta, melt 2 Tbsp of the butter over medium-high heat. Add mushrooms, season with salt and pepper to taste and cook until mushrooms are browned, about 3 minutes. Stir in garlic and tomatoes and season again, to taste.
Drop the farfalle into the rapidly boiling water. It will take 4 to 5 minutes to cook. Return to the ragù, keeping an eye on the pasta while it cooks.
Once the garlic begins to colour slightly, add wine and reduce by half. As wine reduces, check the pasta for doneness. When the farfalle are about 80% cooked (nearly al dente but still a bit chewy), stir the cubes of butter into the sauce, drain all but 1/2 cup of the pasta boiling water, then add the farfalle and reserved pasta water to the sauce (the starch in the water will help to thicken and emulsify the sauce). As soon as the last cube of butter melts, season the pasta and sauce to taste and remove from the heat.
Divide the farfalle and ragù evenly among four to six individual bowls. Garnish with basil and Parmesan and serve immediately.