We saw this recipe in The New York Times and decided to make. We loved it! We are going to make again very soon. This is a winner - try it!
Scarpetta's Spaghetti With
Tomato and Basil
New York Times
3 ounces
spaghetti, high-quality dried or fresh
Salt
6 ounces
tomato sauce (recipe follows)
4 large
leaves of basil
½ tablespoon
butter, unsalted
2 tablespoons
freshly grated Parmigiano Reggiano
1 tablespoon
extra virgin olive oil
8 ripe
plum tomatoes
¼ of
a can San Marzano tomatoes
2 tablespoons
extra virgin olive oil
Pinch of red chili flakes
Pinch of kosher salt
¼ cup
extra virgin olive oil
6 cloves
garlic, whole
2 stems
of basil, leaves on
Pinch of red chili flakes
Note: Vary the ratio of canned to fresh tomatoes
according to the season. If fresh, flavorful tomatoes are available, use all fresh;
if tomatoes lack some flavor supplement with canned.
Procedures
1. Place a large pot of water on the stove. Heavily season with salt,
until it tastes as salty as a broth would. Bring to a boil.
2. Roll basil leaves into a cylinder and thinly cut lengthwise into a
chiffonade. Set aside.
3. Cook the spaghetti in the water and remove when it is just shy of al
dente—depending on the pasta, 3 minutes for fresh, 10 minutes for dried.
4. While the pasta is cooking, place the sauce into a sauté pan and heat
slowly. Allow the sauce to reduce slightly. Add the pasta to the sauté pan
along with a bit of pasta water, to add starch and seasoning.
5. Add the pasta to the sauce, and allow to finish cooking, over medium
high heat. The sauce should coat the pasta and look cohesive. When you shake
the pan, the sauce and pasta should move together.
6. Remove from the heat and add the basil, cheese, butter, and extra
virgin olive oil. Toss until well incorporated.
7. Adjust the seasoning and serve immediately.
Tomato Sauce yields 2 cups
1. Place a pot of water on the stove and bring to a boil. Prepare an ice
bath by placing ice in a bowl and filling with cold water. Core tomatoes with a
paring knife, and discard cores. Score the bottom of each tomato with an
"X." When water has come to a boil, place tomatoes in water and leave
for 15 seconds, until skin begins to split away. Transfer to ice bath. When
cool, peel with paring knife.
2. Cut tomatoes in half lengthwise. Remove seeds with your thumb, and set
seeded tomatoes aside. Reserve seeds and excess juices. If using canned
tomatoes, seed in the same way.
3. In a new pot, place 2 tablespoons of extra virgin olive oil over medium
heat. When the oil is hot, carefully transfer tomatoes to the pot. Add a pinch
of salt and chili flakes.
4. Allow the tomatoes to cook for a few minutes until they begin to
soften, then smash them with a potato masher. If the consistency is
particularly thick, strain excess tomato juices for seeds and add to pot. Allow
tomatoes to cook 30 to 45 minutes over medium heat, smashing and stirring
occasionally.
5. While the tomatoes are cooking, prepare the basil-garlic oil. Take a
small saucepan and place the remaining 1/4 cup of extra virgin olive oil in the
pan. Add garlic cloves, basil, and chili flakes. Slowly heat to allow the
flavors to transfer to the oil. When the garlic is lightly browned, remove from
the heat. Allow to cool for 5 minutes. Strain the oil and combine with the
tomato mixture.
6. Remove the sauce from the heat and adjust the seasoning with additional
salt, as needed.
