• Spaghetti with Marinara Sauce


    • 1/3 cup extra virgin olive oil
    • 20 ripe plum tomatoes, peeled, halved and seeded
    • Pinch of crushed red pepper
    • Kosher salt and freshly ground black pepper to taste
    • 1 Tablespoon unsalted butter
    • 1 oz. freshly grated Parmigiano-Reggiano (1/2 cup)
    • 8 – 10 basil leaves, sliced
    • for 1 lb spaghetti noodles


    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.  Then using a potato masher, cup the tomatoes finely.  Cook 20 to 25 minutes until sauce has thickened.

    Yields about 3 cups.  Refrigerate for up to 2 days or freeze.

    For spaghetti, after cooking spaghetti just shy of “al dente,” reserve 1 cup pasta water.  Drain pate, add to sauce and cook over medium-high heat, gently tossing the pasta and sauce together.  If sauce and spaghetti is too think add a little pasta water.

    Take off heat and toss in butter, cheese and basil.  Serve immediately.

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