Spaghetti with Tomato and Basil

Yield: 4 Portions


12oz Spaghetti, Dried(High Quality) or Fresh


24oz Tomato Sauce (sub recipe below)

16ea Large Basil Leaves, Chiffonade

4Tbsp Butter, Unsalted

8Tbsp Parmigiano Reggiano, Grated

4Tbsp Extra Virgin Tuscan Olive Oil

Pinch of Red Pepper Flakes


Place a large pot of water on stove and bring to a boil. Season with salt until it tastes like the ocean.

Cook pasta in water until pasta is just before al dente. While, the pasta is cooking add tomato sauce to a separate pan and cook slowly, let the sauce reduce a little. Add the pasta to the pan with the sauce with a couple tablespoons of the pasta water.

Finish cooking the pasta in the sauce over medium to high heat, the sauce should coat the noodles throughout.

Remove from heat and toss in basil, parmigiano reggiano, butter and olive oil, until incorporated well. Should be even throughout and creamy, not broken.

Finish with a pinch of red pepper flakes and season with salt to taste.

Tomato Sauce

Yield: 2 Quarts

32ea Plum Tomatoes, Ripe

32oz(1 large can) San Marzano Tomatoes

4Tbsp Extra Virgin Tuscan Olive Oil

1Tbsp Red Pepper Flakes

Salt, to taste

1cup Extra Virgin Tuscan Olive Oil

24ea Garlic Cloves, Whole and Peeled

8ea Basil Stems, Leaves On


Bring a large pot of water to a boil, have a large ice bath(water and ice) on the side with enough room for the tomatoes. Remove the core of the tomatoes (where the steam meets the tomato) with a paring knife and score the bottoms with an “X”.

Place tomatoes into boiling water for 15 seconds, remove and immediately place in ice bath. Once cooled, peel skin off tomatoes with a paring knife and cut the tomatoes in half lengthwise.

Remove seeds from tomatoes with fingers and strain seeds to harvest the juices.

Place 4Tbsp of Olive Oil in a new pot and place over medium to high heat. When the oil is hot, add the tomato flesh that the seeds have been removed from and san marzano tomatoes. Add pinch of salt. Cook tomatoes for a 5 minutes until they start to soften. Mash tomatoes with a tomato masher and continue this over low to medium heat for half an hour, mashing occasionally.

In a separate pot, place 1 cup olive oil, garlic cloves, basil and red pepper flakes over medium heat. Once the garlic is lightly browned remove from heat and let infuse for 10 minutes. Strain the oil directly into the cooked and mashed tomatoes. Mix tomatoes and oil together well until oil is completely incorporated.

Salt to taste.

Cool and reserve.