INGREDIENTS:
- 8 plum tomatoes (and have 1/4 of a can of San Marzano canned whole or crushed tomatoes on stand-by to supplement)
- Some good olive oil
- A pinch of crushed red chili flakes and salt
- 4 big leaves of basil for the sauce, a couple of leaves julienned to top at the end
- 6 whole cloves of garlic
- 1 lb of spaghetti
- Freshly grated Parmigiano-Reggiano cheese
- Let’s start with the sauce. Core and seed the tomatoes, dip in boiling water for 15 seconds and then shock in an ice bath to shed the peels. If using canned tomatoes, simply crush and/or seed them.
- On medium-high heat, place the tomatoes and some olive oil in a small pot and mash them with a potato masher (or other blunt mashing tool.) Simmer for 45 minutes, stirring and continuously mashing throughout.
- While that’s going on, start infusing olive oil. Place 1/4 cup olive oil in a small saucepan on low heat. Add garlic cloves, basil, and pepper flakes. Keep the temperature low to slowly infuse it for 10-20 minutes. Let cool for 10 minutes, then strain the oil, discarding whatever is left (or use it for something else)
- Once the tomatoes are done, add the infused oil and mix well. Aww yeah.
- Now set some water to boil (and salt heavily.) Cook the spaghetti until it’s al dente. When it’s done, take a ladle full of pasta water and add it to your tomato sauce.
- Drain the pasta and add your noodles as desired to the tomato sauce, mixing everything together very well. After a while, your sauce and noodles should be holding on to each other for dear life. For extra goodness, add a little butter.
- Grate some cheese and add your julienned basil. Enjoy and get it all over your favorite shirt.
Source:Eat With Your Eyes Closed
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