40 minutes
A fresh and aromatic spaghetti dish featuring a homemade sauce made with ripe plum tomatoes and fragrant basil.
Plum Tomatoes, Blanched, peeled, seeded, quartered
0 oz
0.25 fluid ounces
to taste
to taste
Red Pepper Flakes, Crushed
teaspoons
Spaghetti, Half-cooked
0 oz
Unsalted Butter, Dollop
tablespoons
Fresh Basil, Torn
cups
Parmigiano Reggiano Cheese, Grated
0 oz
1. Prepare the Tomatoes
Blanch the plum tomatoes in boiling water, then peel, seed, and quarter them.
2. Cook the Tomato Sauce
In a skillet, heat the olive oil over medium heat. Add the prepared tomatoes, season with salt, pepper, and red-pepper flakes, and simmer for about 25 minutes until it becomes a sauce.
3. Boil the Spaghetti
Cook the spaghetti in boiling water until half-done. Drain, reserving some pasta water for later use.
4. Combine Spaghetti and Sauce
Add the half-cooked spaghetti to the tomato sauce in the skillet, allowing it to finish cooking and absorb the sauce until al dente.
5. Finish with Butter, Basil, and Cheese
Off the heat, add a dollop of butter, torn basil, and grated Parmigiano-Reggiano cheese to the pasta. Toss gently to melt the butter and cheese, coating the pasta evenly.
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