Login to Save Like

Ingredients

• 3 ounces spaghetti, high-quality dried or fresh
• Salt
• 6 ounces tomato sauce (recipe follows)
• 4 large leaves of basil
• 1/2 tablespoon butter, unsalted
• 2 tablespoons freshly grated Parmigiano Reggiano
• 1 tablespoon extra virgin olive oil
• 8 ripe plum tomatoes
• 1/4 of a can San Marzano tomatoes
• 2 tablespoons extra virgin olive oil
• Pinch of red chili flakes
• Pinch of kosher salt
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, whole
• 2 stems of basil, leaves on
• Pinch of red chili flakes
• Note: Vary the ratio of canned to fresh tomatoes according to the season. If fresh, flavorful tomatoes are available, use all fresh; if tomatoes lack some flavor, supplement with canned.

Description

Serious Eats