Description
The perfect summer tomato sauce with fresh tomatoes! Perfectly al-dente pasta with fresh tomato sauce infused with garlic-basil oil and sprinkled with lots of Parmesan cheese and MORE fresh basil!
Ingredients
Scale
TOMATO SAUCE:
- 2–1/2 pounds ripe plum/Roma tomatoes
-
3/4 to 1 cup of canned San Marzano tomato puree
- 2 tablespoons olive oil
- Pinch of red pepper flakes, to taste
- Kosher salt and freshly ground black pepper, to taste
- Handful of fresh basil leaves
BASIL-GARLIC OIL:
- 1/4 cup extra-virgin olive oil
- 6 whole garlic cloves
- 10 to 12 large basil leaves
- Pinch of red pepper flakes
TO SERVE:
- 12 ounces spaghetti, high-quality dried or fresh
- 2 tablespoons butter
- Extra-virgin olive oil, to drizzle
- Fresh basil leaves, cut into chiffonade
- 1/2 cup (2 ounces) freshly ground Parmesan cheese
Instructions
- Place a large pot of water over high heat and bring to a boil. Prepare an ice bath. Core the tomatoes with a paring knife and score the bottom of each tomato with an “X”. When the water is boiling, place the tomatoes in the pot and leave for 15 to 30 seconds, until the skins begin to pull away from the flesh. Remove from the water and transfer to the ice bath. When cool, peel the skin with a paring knife.
- Cut the tomatoes in half and remove the seeds with your fingers, reserving the juice and seeds.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seeded tomatoes to the pot with a pinch of salt and red pepper flakes. Cook the tomatoes for about 5 minutes, until they begin to soften. When tender, begin smashing with a potato masher. Strain the reserved juices into the pot, discarding the seeds. Add the canned tomato puree and fresh basil leaves and cook, stirring occasionally, for 30 to 45 minutes. Taste for seasonings and adjust as necessary.
- Also, prepare the basil-garlic oil: Heat the olive oil with the garlic cloves, basil and red pepper flakes over medium-low heat. Cook for 6 to 8 minutes, until the garlic begins to turn lightly golden. Strain the oil and add to the tomato mixture at the end of the cooking time.
- While the tomato sauce is cooking, bring a large pot of salted water to a boil over high heat. When boiling, add the spaghetti and cook according to package directions minus 1 minute, just shy of al dente. Drain, reserving about 1 cup of the pasta water.
- Add the pasta to the tomato sauce with the remaining 2 tablespoons of butter, tossing to coat. Thin the sauce with the reserved pasta water to make a thick but creamy sauce. Taste for seasonings and again adjust as necessary. Transfer to serving plates; drizzle with a little extra-virgin olive oil and sprinkle with the Parmesan and fresh basil.
Notes
Inspiration: Scarpetta’s Spaghetti with Tomato and Basil on seriouseats.com
- Category: Pasta & Noodles, Vegetarian