Spaghetti Recipe

Community Pie

“I really love the flavor garlic brings to a dish. Since most of our recipes are inspired by Italian cuisine, we use a lot of garlic. Garlic is a little delicate and needs to be used carefully, especially in hot oil like in this recipe. You want to watch the garlic so that you bring out its flavor without burning it.” –Jose Pureco, Chef

For Spaghetti:

Ingredients

• 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 

Directions

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:

Ingredients

• 16 oz. extra-virgin olive oil
• 6g basil leaves
• 2 ½ Tbsp. crushed red pepper
• 22 cloves of garlic, slightly smashed

Directions

Add all ingredients to a stock pot and cook very low for 25 minutes. Remove from heat and strain.

For Pasta Sauce:

Ingredients

• 15 lbs. super-ripe Roma tomatoes
• 2 oz. extra-virgin olive oil
• 3 Tbsp. kosher salt
• 10 oz. infused olive oil*

Directions

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.