- 4
Ingredients
- 1/3 c. extra-virgin olive oil
- 20 ripe plum tomatoes, peeled, halved and seeded
- Pinch of crushed red pepper
- Kosher salt and freshly ground black pepper
- 1 tbsp. unsalted butter
- 1 oz. freshly grated Parmigiano-Reggiano (@ 1/2 c.)
- 6-8 fresh basil leaves, sliced
- 1 lb. spaghetti
Preparation
Step 1
In a wide pan, heat olive oil over medium heat. Add tomatoes and red pepper flakes and season lightly with salt and pepper. Let cook for a few minutes until tomatoes start to soften. Then, using a potato masher, chop the tomatoes finely. Cook 20-25 min, until sauce has thickened. You can make the sauce, which yields @ 3 c., ahead of time. Refrigerate for up to two days or freeze for longer storage).
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Drain pasta. Add to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons unitl pasta is just tender (if the sauce seems too thick, add a little pasta cooking water). Take pan off the heat and toss in butter, cheese and basil. Serve immediately.