Spaghetti Recipe
Housemade Spaghetti, Roma tomatoes, Grana Padano, extra virgin olive oil & fresh basil
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Ingredients
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Pasta
Tomato-Basil Sauce
Finishing & Garnish
Method
Pasta
- 1
Bring water to a rolling boil
Fill a large pot with about 4–5 quarts (4–5 liters) of water and bring to a boil over high heat. Once boiling, add 1 tablespoon kosher salt.
- 2
Cook spaghetti
Add 12 oz dried spaghetti to the boiling water and stir immediately to prevent sticking. Cook uncovered, stirring occasionally, until pasta is al dente (follow package timing, typically 8–10 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta, leaving it briefly in the colander.
Tomato-Basil Sauce
- 3
Prepare tomatoes
While the water heats, core the roma tomatoes and cut them into small 1/2-inch dice. If tomatoes are very watery, gently scoop out and reserve excess juice (you can add a few tablespoons to the sauce if it seems dry).
- 4
Gently infuse olive oil with garlic
In a large sauté pan or shallow skillet over medium-low heat, add 3 tablespoons extra virgin olive oil. Add the 3 thinly sliced garlic cloves and the 1 teaspoon crushed red pepper flakes. Cook gently for 1–2 minutes until the garlic is fragrant and just beginning to turn golden (do not let it burn).
- 5
Add tomatoes and season
Increase heat to medium, add the diced roma tomatoes to the pan, and season with 2 teaspoons of the sea salt and 1/2 teaspoon of black pepper. Cook, stirring occasionally, for about 4–6 minutes until the tomatoes begin to break down but still have some texture.
- 6
Finish sauce with basil
Turn the heat to low and stir in the chiffonade of fresh basil (reserve a few small leaves for garnish). Taste and adjust seasoning with the remaining teaspoon of sea salt and remaining black pepper as needed. If the sauce seems too tight, add 2–4 tablespoons of the reserved pasta cooking water to loosen it.
Combine & Finish
- 7
Toss pasta with sauce
Add the drained, hot spaghetti directly to the pan with the tomato-basil sauce. Toss with tongs or two forks over low heat for 1–2 minutes so the pasta absorbs the sauce. If needed, add some of the reserved pasta water, 1 tablespoon at a time, to achieve a silky coating.
- 8
Adjust seasoning and emulsify
If desired, add 1–2 teaspoons extra virgin olive oil (finishing) and toss to emulsify the sauce onto the strands. Taste and adjust salt and pepper.
- 9