- Prep Time:
- Cook Time:
- Ready Time:
1 hour, 20 min
- 6 oz of fresh of dry spaghetti
- 5 vine ripe tomatoes skinned and seeded or one large can of skinless tomatoes
- 2 cups good extra virgin olive oil
- 12 whole garlic clove
- 2 cups of fresh basil
- Tablespoon butter
- Crushed red peppers
- Kosher salt
First let’s make the infused oil.
Put 2 cups of olive oil in a pot and add the garlic, crushed red peppers and the fresh basil.
Now let this steep for 45 min at a low heat. You will start to smell the flavors combining and you are basically making an olive oil tea.
Now strain into a jar and you now have amazing garlic basil olive oil which will be good for many dishes.
Ok with that aside take your tomatoes put them in a pot with a little olive oil and kosher salt and using a potato masher crush them as much as you can. The salt will help break them down. Now start to simmer the tomatoes and add about 1/3 cup of that olive oil to it and incorporate it well, let simmer for 20 min and check for seasoning.
Now cook your pasta according to the box and minus a minute off that time, if its fresh it’s going to cook much quicker but I prefer dry pasta as I want to get that nice al dente texture to it.
Now in a pan on medium heat put about 4 oz of that sauce in the bottom and instead of draining the pasta I use tongs to pull it out of the pasta water let it drain a little and put that in the pan as I want some of that pasta water to help thicken the sauce. Now flip the pasta and sauce putting some air into it do this several time, now add a dollop of butter and continue to flip it a few more time.
It’s time to plate, I used a ring mold to give it some height but just place nicely on a plate or bowl and finish with a little olive oil and that’s it! I put a little Parmesan cheese on it or some crushed red peppers…enjoy simple and delicious!