Scarpetta's Spaghetti with Fresh Tomato Sauce and Basil
From 'Chef's Table'
This is a straightforward, traditional, fresh tomato sauce in which ripe tomatoes -- and little else -- get cooked quickly to retain their vibrant flavor. Why then is it such a hit?
The key is in the finish. Here's how I put the dish together at the restaurant: I take a single portion of pasta cooked just shy of al dente and add it to a saute pan that holds a single portion of hot, bubbling tomato sauce.
To toss the pasta and sauce together I use that pan-jerking method we chefs are so fond of. I do this to look cool. Just kidding. The real reason is that this technique not only coats the pasta evenly with the sauce, but it also introduces a little air into the process making the dish feel lighter and brighter.
To accomplish this aeration with larger portions and without fancy wrist work, cook the sauce in a pan with a lot of surface area. When you add the pasta to the sauce, gently toss the pasta with a couple of wooden spoons -- tongs can bruise and break the strands -- lifting the pasta high above the bottom of the pot. Finish the dish with some butter, some cheese and some basil.
To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about five tomatoes in the pot and cook, let boil for about 15 seconds, and then promptly move them to the waiting ice water. (Do this with the remaining tomatoes.) Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.
To cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until quite hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper. (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated.) Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. (You can make the sauce, which yields about 3 cups, ahead of time. Refrigerate it for up to 2 days or freeze it for longer storage.)
To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.) Take the pan off of the heat and toss the butter, basil, and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.
Main Ingredients: parmigiano-reggiano, plum tomatoes, basil leaves, spaghetti
Course: Dinner, Main Course, Pasta, Starch