Scarpetta’s Spaghetti Tomato Basil

Scarpetto, Scott Conant, Iconic Spaghetti dishes

Dinner, Pasta, Vegetarian, Iconic Dishes

Italian

Yield: 2

Print

With ImageWithout Image

Scarpetta's Spaghetti Tomato Basil

Cook modePrevent screen from turning off

Ingredients

For the Sauce:

• 10 ripe plum tomatoes
• 2 tablespoons extra virgin olive oil
• Pinch of red chili flakes
• Pinch of kosher salt
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, whole
• 2 sprigs of fresh basil, about 16 leaves plus stems
• Pinch of red chili flakes

For the Pasta:

• Salt
• 6 ounces dried spaghetti
• 8 basil leaves, cut into chiffonade
• 1 tablespoon butter, unsalted
• 4 tablespoons freshly grated Parmigiano Reggiano

Preparation

Make the Sauce:

1. Begin by scoring a small 'x' on the bottom of each tomato using a paring knife.
2. In a saucepan, bring water to a boil and prepare a bowl of ice water. Boil the tomatoes for around 10 -15 seconds, then transfer them swiftly to the ice bath. Use your fingers or a small paring knife to gently remove the skin.
3. Cut the tomatoes in half lengthwise. Over a medium bowl, remove seeds with your fingers, allowing the seeds and excess juices to be kept for later use.
4. In a wide saucepan over medium heat, add 2 tablespoons of extra virgin olive oil. Once the oil is hot, carefully introduce the tomatoes. Season with a pinch of salt and chili flakes.
5. Allow tomatoes to cook briefly until they soften, then use a potato masher to smash them. If the consistency is too thick, strain excess tomato juices with seeds and add them to the pot. Let the tomatoes simmer for 35 to 40 minutes over medium heat, stirring occasionally.
6. As tomatoes cook, prepare basil-garlic oil. In a small saucepan, heat the remaining 1/4 cup of extra virgin olive oil with garlic cloves, basil, and chili flakes. Slowly heat to infuse the flavors into the oil. Remove from heat when the garlic is lightly browned, let it cool for 5 minutes, strain the oil, and then combine it with the cooked tomato mixture.
7. Adjust the seasoning of the sauce with additional salt as needed, then reduce flame to the lowest setting possible so that the sauce stays warm, but continues to reduce a little while the pasta is cooking.

Cook the Pasta:

1. Fill a large pot with water and season it heavily with salt, aiming for a broth-like flavor. Bring to a boil.
2. Cook the spaghetti until just shy of al dente, approximately 10 minutes (check packaging as times can vary). Drain the pasta and add the cooked pasta along with a bit of pasta water to the sauce in the sauté pan.
3. Finish cooking over medium-high heat for about 1-2 minutes, ensuring the sauce coats the pasta, creating a cohesive blend. Shake the pan; the sauce and pasta should move together.

Complete and Serve:

1. Remove from heat and incorporate basil, cheese, and butter. Toss until well combined, giving the pasta an inviting orange hue. Serve immediately.

Did you make this recipe?

Tag @duo_delish on instagram and hashtag it#tablefortwo