Spaghetti with Tomato and Basil
Ingredients
- 1/3 cup extra-virgin olive oil
- 20 ripe plum tomatoes, peeled and seeded
- Pinch crushed red pepper
- Kosher salt and freshly ground black pepper
- 6 fresh basil leaves, chiffonade
- 1 pound spaghetti
- 1 tablespoon unsalted butter
- 1-ounce freshly grated Parmigiano-Reggiano, (about 2 tablespoons)
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