Scarpettas Spaghetti With Tomato Sauce Recipes

SCARPETTA'S SPAGHETTI WITH TOMATO SAUCE

Steps:

• Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat.
• Carefully transfer tomatoes into the pot, add a pinch of salt and chile flakes.
• Allow the tomatoes to cook for a few minutes until they begin to soften, then smash them with a potato masher.
• Cook tomatoes for at least 30-45 minutes, smashing and stirring occasionally.
• While the tomatoes are cooking, take a small saucepan and place the remaining extra-virgin olive oil in the pan.
• Add garlic cloves, basil and chile flakes.
• Slowly heat to allow the flavors to transfer to the oil.
• When the garlic is lightly browned, remove from the heat.
• Allow to cool for 5 minutes.
• Strain the oil and combine with the tomato mixture.
• Remove the sauce from the heat and adjust the seasoning with salt, as needed.
• Bring a large pot of heavily salted water to a boil.
• Roll basil leaves into a cylinder and thinly cut lengthwise into a chiffonade. Set aside.
• Cook the spaghetti in the water and remove when it is just shy of al dente - depending on the pasta, 3 minutes for fresh, 10 minutes for dried.
• While the pasta is cooking, place the sauce into a sauté pan and heat slowly. Allow the sauce to reduce slightly.
• Add the pasta to the sauce along with a bit of pasta water, to add starch and seasoning.
• Allow the pasta to finish cooking over medium-high heat.
• Remove from the heat and add the basil, cheese, butter and extra-virgin olive oil.
• Toss until well incorporated.
• Adjust the seasoning and serve immediately.

SPAGHETTI WITH MARINARA SAUCE

Steps:

• In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
• Lower heat and simmer, with cover, for 45 to 60 minutes.
• As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
• Toss spaghetti with cooked sauce. Serve warm.

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
• Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.