Serves 4
45 min
Scarpetta's Spaghetti with Fresh Tomato Sauce and Garlic Basil Oil
Recipe GLPR20553eac562259
This elegant yet simple pasta celebrates the pure flavors of ripe tomatoes, fragrant basil, and quality olive oil. Fresh summer tomatoes are blanched, peeled, and cooked down into a silky sauce, then tossed with spaghetti and finished with a luxurious infused garlic-basil oil and melted butter. A drizzle of the aromatic oil brings all the flavors together in a refined, restaurant-quality dish that serves four.
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Ingredients
4 ripe organic plum tomatoes
1 12-ounce can of San Marzano or organic whole tomatoes
3 tablespoons extra virgin olive oil, divided
1 generous pinch Generous pinch of crushed red chili pepper flakes
Kosher salt to taste
Freshly ground black pepper to taste
1 pound dried spaghetti, high-quality
6 to 8 whole fresh basil leaves
6 to 8 fresh basil leaves for chiffonade
6 to 8 whole garlic cloves
2 tablespoons unsalted butter
1 ounce freshly grated Parmigiano-Reggiano cheese
Directions
Bring a large pot of water to a boil and set up a large bowl of ice water nearby. Score the bottom of each fresh tomato with a small X using a paring knife. Carefully lower the tomatoes into the boiling water and blanch for about 15 seconds. Using a slotted spoon, immediately transfer them to the ice water bath. Once cooled, use the tip of a paring knife to peel away the skin; if it resists, gently use a vegetable peeler with a sawing motion. Halve each peeled tomato and use your finger to scoop out the seeds. Set the prepared tomatoes aside.
In a wide, shallow pan, heat 2 tablespoons of extra virgin olive oil over medium-high heat until it shimmers. Add the seeded fresh tomatoes, the canned tomatoes with their juice, a generous pinch of red chili flakes, and a light seasoning of salt and pepper. Bring to a gentle simmer and cook for a few minutes to soften the tomatoes.
Using a potato masher, break down the tomatoes into smaller, irregular pieces. Continue cooking over medium heat for 20 to 25 minutes, stirring occasionally, until the sauce has reduced, thickened, and the flavors have concentrated. The sauce should be rich, velvety, and measure approximately 2 to 3 cups. Taste and adjust seasoning as needed.
While the sauce cooks, prepare the garlic-basil oil. In a small saucepan, combine 1 tablespoon of extra virgin olive oil with 6 to 8 whole garlic cloves, 6 to 8 whole fresh basil leaves, and a pinch of red chili flakes. Set the heat to low and warm the mixture slowly, allowing the garlic and basil to gradually release their flavors into the oil. When the garlic turns lightly golden in color, remove the pan from heat and let it cool for 10 minutes. The longer it sits, the more deeply infused the oil becomes. Strain through a fine-mesh sieve, discarding the solids, and set the fragrant oil aside.
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until just shy of al dente—the pasta should still have a slight firmness when you bite into it. Reserve about 1 cup of the starchy pasta cooking water before draining.
Add the drained spaghetti directly to the pan with the tomato sauce. Over medium-high heat, gently toss the pasta and sauce together using two wooden spoons, moving with enthusiasm and even shaking the pan occasionally, for 1 to 2 minutes. The pasta will continue to soften and the sauce will coat each strand evenly. If the sauce appears too thick, add a splash of reserved pasta water to achieve a loose, silky consistency that clings to the noodles.
Remove the pan from heat. Stack and roll the 6 to 8 fresh basil leaves designated for chiffonade into a tight cylinder and slice thinly crosswise to create thin ribbons. Add the unsalted butter, basil chiffonade, and grated Parmigiano-Reggiano to the pasta. Toss vigorously using the same spirited motion with wooden spoons until the butter melts and the cheese emulsifies with the sauce, creating a glossy, cohesive coating. The pasta should take on a warm, orange hue from the cheese and sauce.
Divide the dressed spaghetti among four serving bowls or plates. Drizzle a small amount of the aromatic garlic-basil oil over each portion. You will likely have oil remaining; reserve any extra for another use. Serve immediately while hot.
