Spaghetti
Equipment
- Large sauté pan
- Stock pot
Ingredients
For Spaghetti:
- 2 oz. infused olive oil (see recipe below)
- 1 tsp. garlic, minced
- 8 oz. pasta sauce (see recipe below)
- 1 Tbsp. butter
- 6 oz. cooked spaghetti
- 1 Tbsp. basil chiffonade, plus extra for garnish
- 2 oz. Parmesan, shredded
For Infused Olive Oil:
- 16 oz. extra-virgin olive oil
- 6 basil leaves
- 2 ½ Tbsp. crushed red pepper
- 22 cloves of garlic, slightly smashed
For Pasta Sauce:
- 15 lbs. super-ripe Roma tomatoes
- 2 oz. extra-virgin olive oil
- 3 Tbsp. kosher salt
- 10 oz. infused olive oil
Instructions
For Spaghetti:
- 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:
- Add all ingredients to a stock pot and cook very low for 25 minutes.
- Remove from heat and strain.
For Pasta Sauce:
- 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.