A simple yet delicious spaghetti dish featuring fresh tomatoes, basil, and Parmigiano-Reggiano cheese.
50 minutes
A simple yet delicious spaghetti dish featuring fresh tomatoes, basil, and Parmigiano-Reggiano cheese.
Fresh Plum Tomatoes, Blanched, peeled, seeded, quartered
0 lb
0.25 fluid ounces
to taste
to taste
pinches
Dry Spaghetti
0 lb
0.25 fluid ounces
tablespoons
Basil, Shredded
leaves
Parmigiano Reggiano Cheese, Freshly grated
tablespoons
1. Prep Tomatoes
Blanch tomatoes, peel, remove seeds, and quarter. Place in a bowl.
2. Start Sauce
In a deep skillet, heat 3 oz olive oil over medium-high until it slightly smokes. Add tomatoes, a conservative pinch of salt, pepper, and red-pepper flakes.
3. Crush Tomatoes
With a potato masher, crush tomatoes until chunky. Simmer for 25 minutes on medium heat, stirring occasionally.
4. Cook Pasta
Boil pasta in salted water until halfway done, about 5 minutes. Drain, save some pasta water.
5. Combine Pasta and Sauce
Add spaghetti to the sauce. Cook until pasta is al dente and sauce is absorbed, adding pasta water if needed.
6. Finish with Flavors
Remove from heat, stir in extra-virgin olive oil, butter, basil, and Parmigiano-Reggiano until pasta turns orange. Adjust seasoning.
7. Serve
Plate the spaghetti. Offer additional cheese if desired.
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