Spaghetti With Fresh Tomato and Basil Sauce | Recipe Cart
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fa
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Ingredients
- 3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
- 3 ounces olive oil
- Salt
- freshly ground pepper
- 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
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