Scarpetta Spagetti with Fresh Tomato Sauce & Garlic

 

Ingredients

4 ripe organic tomatoes

1 can organic canned tomatoes

2 tbsp extra virgin olive oil

Pinch of crushed red chilli pepper flakes

Salt and freshly ground pepper

2 tbsp butter

1 ounce freshly grated Parmigiano-Reggiano (about ½ cup)

6 to 8 basil leaves, sliced thinly crosswise into a chiffonade

1 pound spaghetti

¼ cup extra virgin olive oil

6-8 cloves garlic

10 whole fresh basil leaves

Generous pinch of crushed red chilli pepper

 

Method

Remove skins from tomatoes by blanching in boiling water then plunging into ice water.Cut tomatoes in half – and remove the seeds

 

In a wide pan, heat 2 tablespoons of olive oil over medium-high heat until quite hot.  Add the fresh and canned tomatoes, red pepper flakes, and season lightly with salt and pepper.  Let the tomatoes cook for a few minutes to soften.  Then using a potato masher, chop the tomatoes finely.  Cook for tomatoes for 20 to 25 minutes, until the 

tomatoes are tender and the sauce has thickened.

 

White the tomatoes are cooking, make the basil-garlic oil.  Head a small saucepan over low heat with ¼ cup olive oil, garlic cloves, basil leaves and pepper flakes.  Keep theheat on low to allow the ingredients to warm slowly and release their flavours.  When the garlic is lightly browned, turn heat off and let cool for 10 minutes.  Strain the oil, discarding the solids.

 

Cook spaghetti in a large pot of amply salted water until just shy of al dente and drain. Add the cooked pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together.  Remove the pan from the heat and toss the butter, basil and cheese with the pasta.  Plate and drizzle with just a bit of the basil-garlic oil.  Top 

with fresh basil leaves