- 2 oz. infused olive oil
- 1 tsp. garlic, minced
- 8 oz. pasta sauce
- 1 Tbsp. butter
- 6 oz. cooked spaghetti
- 1 Tbsp. basil chiffonade, plus extra for garnish
- 2 oz. Parmesan, shredded
Heat a large sauté pan and add infused olive oil. When oil is hot, add minced garlic and heat for 20-30 seconds. Add pasta sauce and allow to heat thoroughly. Add butter, spaghetti noodles, and basil chiffonade. Continue cooking until butter has melted and sauce has reduced a little, about 2 minutes. Plate spaghetti with tongs, top with remaining sauce from pan, and garnish with basil and shredded Parmesan.
For Infused Olive Oil:
- 16 oz. extra-virgin olive oil
- 6g basil leaves
- 2 ½ Tbsp. crushed red pepper
- 22 cloves of garlic, slightly smashed
Add all ingredients to a stock pot and cook very low for 25 minutes. Remove from heat and strain.
For Pasta Sauce:
- 15 lbs. super-ripe Roma tomatoes
- 2 oz. extra-virgin olive oil
- 3 Tbsp. kosher salt
- 10 oz. infused olive oil*
Cut the ends off of the tomatoes. Fill a large stock pot with enough water to blanch the tomatoes. Bring water to a boil and place 8-10 tomatoes in the pot for 30 seconds, then transfer to an ice bath for 30 more seconds. Repeat with all tomatoes. Peel the tomatoes and cut in half. Remove the seeds over a strainer to save juice. In a large pot, add olive oil and let it get hot but not smoking. Add tomatoes, mash, and add salt. Bring tomatoes to a strong simmer, mashing and stirring on and off for 45 minutes. Turn off the heat and add infused olive oil.