olive oilfor cooking the sauce and a final drizzle of raw extra virgin olive oil~3 tbspest.
spaghettiper person¼ packs
fresh basiltorn, for seasoning and garnish~¼ cupsest.
saltfor seasoning, including pasta water~1 tspest.
Steps
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1
Blanch fresh tomatoes in boiling water for about one minute to make peeling easier, then cool with cold water. Alternatively, submerge them in boiling water.
2
Once cool, use a paring knife to remove the tough core around where the stem was, then slide off the skin.
3
Empty the blanching water and refill the pot with fresh water. Add generous salt and bring to a boil for cooking the pasta.
4
Crush the peeled tomatoes by hand rather than dicing them, to achieve a better texture and preserve fresh flavor.
5
Peel and finely chop the garlic, then grind it with salt until it nearly dissolves into the sauce.
6
Heat olive oil in a wide pan, add the garlic and cook for just a few seconds, then add the crushed tomatoes.
7
Bring the sauce to a spirited simmer and cook for about 15 minutes, stirring frequently to prevent sticking and burning.
8
Once the sauce reaches a simmer, add spaghetti to the boiling salted water and cook until al dente.
9
When the tomato sauce has thickened and excess water has evaporated, it is ready. If the pasta is not quite cooked through, transfer it to the sauce to finish cooking.
10
Drizzle with raw (uncooked) extra virgin olive oil to preserve its grassy and floral notes, tear in fresh basil leaves, and toss to coat.
11
Plate the pasta using tongs for easier serving. Top with a few fresh basil leaves for garnish.
PrimedTableBETA
