Spaghettii with Fresh Tomato Sauce and Basil

Adapted from: Scott Conant's New Italian Cooking, by Scott Conant with Joanne McAllister Smart (Broadway, October 2005). Yield: 4 servings.

20 ripe plum tomatoes
1/3 cup extra virgin olive oil, plus more to finish dish
pinch of crushed red pepper
kosher salt and freshly ground black pepper
1 lb. Rummo Lenta Lavorazione Spaghetti
1 Tbsp. unsalted butter
6-8 fresh basil leaves, well washed and dried, stacked and rolled into a cylinder, cut thinly crosswise

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