Scarpettas Spaghetti With Fresh Tomato Sauce And Garlic Basil Oil Recipe
Ingredients
- 4 ripe organic tomatoes (preferably plum tomatoes)
- One 12-ounce can of San Marzano or organic whole tomatoes
- 2 tablespoons extra virgin olive oil
- Pinch of crushed red chili pepper flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 ounce freshly grated Parmigiano-Reggiano (about 1/2 cup)
- 6 to 8 fresh basil leaves, well washed and dried, stacked and rolled into a cylinder and sliced thinly crosswise into a chiffonade
- 1 pound spaghetti, either high-quality dry or homemade
- 1/4 cup extra virgin olive oil
- 6-8 whole cloves garlic
- 10 whole fresh basil leaves
- Generous pinch crushed red chili pepper flakes
Instructions
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