- 3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
- 3 ounces olive oil
- 1 pinch crushed red pepper flakes
- 1-pound dry spaghetti
- 2 ounces extra-virgin olive oil
- 1 tablespoon butter
- 6 leaves fresh basil, shredded
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Salt & pepper
- Blanch the tomatoes and remove the skin. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper, and crushed red pepper.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed, and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- Remove the pan from the heat; add the extra-virgin olive oil, butter, basil, and cheese. Mix thoroughly until the pasta is an orangish color.