Scarpetta's Spaghetti with Fresh Tomato Sauce and Garlic Basil Oil
- 4 ripe organic tomatoes (preferably plum tomatoes)
- One 12-ounce can of San Marzano or organic whole tomatoes
- 2 tablespoons extra virgin olive oil
- Pinch of crushed red chili pepper flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 ounce freshly grated Parmigiano-Reggiano (about 1/2 cup)
- 6 to 8 fresh basil leaves, well washed and dried, stacked and rolled into a cylinder and sliced thinly crosswise into a chiffonade
- 1 pound spaghetti, either high-quality dry or homemade
- 1/4 cup extra virgin olive oil
- 6-8 whole cloves garlic
- 10 whole fresh basil leaves
- Generous pinch crushed red chili pepper flakes
- This recipe is vegetarian
- Produce
- Basil, fresh leaves (6)
- Basil, whole fresh leaves (10)
- Garlic (6 whole cloves)
- Red chili pepper flake (2 Pinch)
- San marzano or organic tomatoes, whole (1 12-ounce can)
- Tomatoes, ripe organic (4)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (6 tablespoons)
- Pasta & Grains
- Spaghetti (1 pound)
- Dairy
- Butter, unsalted (2 tablespoons)
- Parmigiano-reggiano (1 ounce)
Preparation
Read recipe preparation on steamykitchen.com
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Recipe Stats
Published December 28, 2009 (3 years ago).
26 people saved this recipe.
