Scarpetta Spaghetti

Name: Scarpetta Spaghetti
Ingredients: For the sauce; 3 tablespoons plus 1/2 cup extra-virgin olive oil; 12 plum or Roma tomatoes (about 3 pounds), peeled and seeded, juices strained and reserved (see headnote); 1 1/2 teaspoons kosher salt, or more to taste; 10 cloves garlic; 3 large sprigs basil (about 24 leaves plus stems); 1 to 1 1/2 teaspoons crushed red pepper flakes; For assembly; Kosher salt; 1/2 cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons unsalted butter, cut into pieces; 16 fresh basil leaves, stacked, rolled tightly and cut crosswise into thin ribbons (chiffonade); Extra-virgin olive oil, for drizzling

13 ingredients

1 steps

Ingredients

For the sauce
3 tablespoons plus 1/2 cup extra-virgin olive oil
12 plum or Roma tomatoes (about 3 pounds), peeled and seeded, juices strained and reserved (see headnote)
1 1/2 teaspoons kosher salt, or more to taste
10 cloves garlic
3 large sprigs basil (about 24 leaves plus stems)
1 to 1 1/2 teaspoons crushed red pepper flakes
For assembly
Kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cut into pieces
16 fresh basil leaves, stacked, rolled tightly and cut crosswise into thin ribbons (chiffonade)
Extra-virgin olive oil, for drizzling

Directions

1

{"0":"For the sauce: Heat 3 tablespoons of the oil in a wide saucepan over medium-high heat. Once the oil shimmers, carefully add the tomatoes and salt. Cook for 2 or 3 minutes, stirring, until the tomatoes soften, then reduce the heat to medium; use a potato masher to break down the tomatoes and form a sauce. Add the reserved tomato juices to thin the sauce as needed. Cook for 20 minutes, stirring occasionally. Remove from the heat.","2":"Meanwhile, heat the remaining 1\/2 cup of oil in a small saucepan over medium heat. Add the garlic, basil and crushed red pepper flakes. Stir until the basil wilts and the garlic turns light brown, about 5 minutes. Remove from the heat; steep for 5 minutes, then strain through a fine-mesh strainer; discard the solids. Add half of the oil to the tomato sauce. Taste, and add salt as needed.","4":"For assembly: Bring a large pot of water to a boil over medium-high heat. Add a generous pinch of salt.","6":"Meanwhile, warm the sauce in a large saute pan over medium heat.","8":"Add the pasta to the boiling water; cook until it is just shy of tender, about 2 minutes. Drain, reserving at least 1\/4 cup of the cooking water. Add the pasta and 1\/4 cup of the pasta water to the pan with the tomato sauce; increase the heat to medium-high, shaking the pan to incorporate the sauce and the pasta. Cook for 2 to 3 minutes.","10":"Remove from the heat. Stir in the cheese, butter and basil, tossing gently to incorporate. Divide the pasta among individual wide, shallow bowls. Drizzle with oil, if desired; serve warm."}