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So I saw this recipe in People Magazine (yes that’s right) and adapted it for dinner tonight. I’ve been running a lot and have been craving pasta so I thought this would hit the spot. It turned out pretty tasty.
Simple Spaghetti with Tomato Sauce and Basil
1/3 cup extra-virgin olive oil
20 ripe plum tomatoes, peeled, halved and seeded
20 ripe plum tomatoes, peeled, halved and seeded
(I added mushrooms)
Pinch of crushed red pepper
Kosher salt and freshly ground black pepper
1 TBSP unsalted butter
1 oz. freshly grated parmiagiano-reggiano (about 1/2 cup)
6-8 fresh basil leaves, sliced thinly
1 lb spaghetti
Pinch of crushed red pepper
Kosher salt and freshly ground black pepper
1 TBSP unsalted butter
1 oz. freshly grated parmiagiano-reggiano (about 1/2 cup)
6-8 fresh basil leaves, sliced thinly
1 lb spaghetti
In a wide pan, heat olive oil over medium-high heat. Add tomatoes and red pepper flakes and season lightly with salt and pepper. Let cook for a few minutes until tomatoes start to soften. Using a fork, smash the tomatoes finely. Cook 20-25 minutes until sauce is thickened.
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente. Drain pasta, reserving a little of the cooking water. Add pasta to sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons until pasta is just tender. If the sauce seems a little thick, add some of the reserved pasta water. Take pan off heat and toss in butter, basil and cheese. Serve immediately. Serves 4.
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente. Drain pasta, reserving a little of the cooking water. Add pasta to sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons until pasta is just tender. If the sauce seems a little thick, add some of the reserved pasta water. Take pan off heat and toss in butter, basil and cheese. Serve immediately. Serves 4.
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