Classic Tomato Basil Spaghetti

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.