Scarpettas Tomato Sauce Recipes

SCARPETTA'S SPAGHETTI WITH TOMATO SAUCE

Steps:

• Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat.
• Carefully transfer tomatoes into the pot, add a pinch of salt and chile flakes.
• Allow the tomatoes to cook for a few minutes until they begin to soften, then smash them with a potato masher.
• Cook tomatoes for at least 30-45 minutes, smashing and stirring occasionally.
• While the tomatoes are cooking, take a small saucepan and place the remaining extra-virgin olive oil in the pan.
• Add garlic cloves, basil and chile 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.
• Remove the sauce from the heat and adjust the seasoning with salt, as needed.
• Bring a large pot of heavily salted water to a boil.
• Roll basil leaves into a cylinder and thinly cut lengthwise into a chiffonade. Set aside.
• 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.
• 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 sauce along with a bit of pasta water, to add starch and seasoning.
• Allow the pasta to finish cooking over medium-high heat.
• Remove from the heat and add the basil, cheese, butter and extra-virgin olive oil.
• Toss until well incorporated.
• Adjust the seasoning and serve immediately.