SCARPETTA'S SPAGHETTI WITH TOMATO SAUCE
At NYC's Scarpetta, this delicious spaghetti dish is served over 100 times a day! The garlic-and-basil-infused olive oil gives the tomato sauce a bright aroma without being too overpowering.
Provided by Jacqui Wedewer
Categories Entrees
Time 59m59S
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 serving, Calories 479 calories, Sugar 12 g, Fat 15 g, Carbohydrate 72 g, Cholesterol 6 mg, Fiber 7 g, Protein 15 g, SaturatedFat 3 g, Sodium 490 mg
EASY SPAGHETTI WITH TOMATO SAUCE
This is an easy and delicious recipe for a meaty spaghetti sauce with a homemade taste.
Provided by SAMMYE
Categories Main Dish Recipes Pasta Spaghetti Recipes
Yield 5
Number Of Ingredients 11
Steps:
- Brown beef over medium heat. Drain off fat.
- In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
- Cook pasta according to package directions. Drain. Serve sauce over spaghetti.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 65.7 g, Cholesterol 68.1 mg, Fat 20.3 g, Fiber 6 g, Protein 28.2 g, SaturatedFat 7.8 g, Sodium 1001.8 mg, Sugar 11.4 g
SCARPETTA'S TOMATO SAUCE
Steps:
- 1. To peel the tomatoes: Place a pot of water on the stove and bring to a boil. Prepare an ice bath by placing ice in a bowl and filling with cold water. Core tomatoes with a paring knife, and discard cores. Score the bottom of each tomato with an "X." When water has come to a boil, place tomatoes in water and leave for 15 seconds, until skin begins to split away. Transfer to ice bath. When cool, peel with paring knife. 2. Cut tomatoes in half lengthwise. Remove seeds with your thumb, and set seeded tomatoes aside. Reserve seeds and excess juices. If using canned tomatoes, seed in the same way. 3. In a new pot, place 2 tablespoons of extra virgin olive oil over medium heat. When the oil is hot, carefully transfer tomatoes to the pot. Add a pinch of salt and chili flakes. 4. Allow the tomatoes to cook for a few minutes until they begin to soften, then smash them with a potato masher. If the consistency is particularly thick, strain excess tomato juices for seeds and add to pot. Allow tomatoes to cook 30 to 45 minutes over medium heat, smashing and stirring occasionally. 5. While the tomatoes are cooking, prepare the basil-garlic oil. Take a small saucepan and place the remaining 1/4 cup of extra virgin olive oil in the pan. Add garlic cloves, basil, and chili 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. 6. Remove the sauce from the heat and adjust the seasoning with additional salt, as needed
SPAGHETTI WITH TOMATO SAUCE
This spaghetti is among the first recipes of mine that got a lot of attention, and I love that fact because it exemplifies everything I believe in as a chef: treating ingredients with respect, paying attention to detail, and elevating simplicity.
Provided by Scott Conant
Categories main-dish
Time 5h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of water to a boil with about 3 teaspoons of salt.
- Meanwhile, put the tomato sauce in a large saute pan and cook over medium heat to further concentrate the sauce's flavors.
- Cook the spaghetti until just shy of tender. Reserve some of the pasta cooking water and gently drain the spaghetti. Add the spaghetti and a little of the pasta cooking water to the pan with the sauce; the starch and salt in that water will help the sauce adhere to the pasta. Add the basil, give the pan a good shake, increase the heat to medium-high, and let the pasta finish cooking in the sauce. The sauce should coat the pasta and look cohesive, and when you shake the pan, the sauce and pasta should move together.
- Take the pan off the heat and add the Parmigiano-Reggiano and butter. Using two wooden spoons (tongs can tear the fresh pasta), toss everything together well.
- Divide the pasta among serving bowls. Finish with a drizzle of extra-virgin olive oil and serve.
- To peel the tomatoes, use a paring knife to cut a small x on each tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold should cause the skin to contract, making it easier to peel. Use your fingers or a small paring knife to pull the skin off. If the skin is stubborn, try boiling and shocking the tomato again.
- In a wide saucepan, heat 3 tablespoons olive oil over medium-high heat. Add the tomatoes; be careful, as the oil may spurt. Add 1 1/2 teaspoons salt and cook, stirring occasionally, until the tomatoes soften, 2 to 3 minutes. Lower the heat to medium and, using a potato masher, smash the tomatoes, really working the masher to break them up. If the consistency is thick or if they get too dry, add the tomato boiling water or reserved tomato juice to the pan. Cook, occasionally mashing and stirring, for 45 minutes.
- Meanwhile, in a small saucepan, heat 1 cup extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is golden brown, about 5 minutes. Remove the oil from the heat and let the ingredients steep for 5 minutes.
- Strain the oil into the cooked tomatoes. Stir to combine. Remove the sauce from the heat. Taste and add additional salt, if needed. The sauce may taste spicy on its own, but it gets balanced when used with other ingredients, especially the pasta, butter, and cheese. The sauce will keep, covered and refrigerated, for 2 days. Reheat gently before serving.
- In a stand mixer fitted with the dough hook, combine the "00" flour, semolina flour, and salt on low speed. Add the egg yolks, olive oil, and up to 1 1/3 cups water, adding the water a little at a time, and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium-low and mix/knead the dough for 5 minutes.
- Lightly dust a work surface with a mix of "00" flour and semolina.
- Dump the dough out onto the work surface and knead by hand for a few minutes. Shape the dough into a rectangle, wrap it in plastic wrap, and let it rest for 1 hour.
- To roll and shape the dough, set the pasta machine on its widest setting. Lightly flour a rimmed baking sheet. Cut the pasta dough into 4 pieces. Work with one piece at a time and wrap the others in plastic wrap to prevent them from drying out. Very lightly flour the dough and stretch it by hand, then put it on the pasta roller. Run it through the pasta machine twice, starting at the longest setting. Fold it in half and run it through again, so the dough gets thinner each time and wipe the surface of the pasta for excess flour as you go. Run the dough through the machine a couple more times; this serves as a final kneading.
- Set the machine to the next level of thickness and run the piece of dough through again. Keep running the dough through the machine, adjusting the rollers to a thinner setting each time, until the sheet is 1/8-inch-thick; on most machines this means stopping at the 3.5 or 4 setting. Cut the sheet to lengths of about 12 inches. Then, using the linguine cutter, cut the sheet into strands. Repeat with the remaining dough pieces.
- Dust the strands with a little flour (preferably a mix of the "00" and the semolina), and gather the strands into nests by wrapping them around your hand. (At the restaurant, we portion the spaghetti into 4-ounce nests.) Dust the nests with a little more flour, place on the baking sheet, and freeze until hard. (Once the spaghetti is rock-hard, it can be transferred to a freezer bag or other airtight container and kept frozen for up to 1 month.)
- You can also layer the sheets of pasta with semolina flour and cover them with plastic wrap while you get set up to cook them.
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
More about "scarpettas tomato sauce recipes"
SCARPETTA'S SPAGHETTI WITH TOMATO AND BASIL RECIPE
From seriouseats.com
5/5 (2)Category Entree, PastaCuisine ItalianTotal Time 1 hr 55 mins
SCARPETTA’S SPAGHETTI WITH TOMATO AND BASIL | THE STAR
From thestar.com
SCARPETTA'S SPAGHETTI WITH TOMATO AND BASIL - HIP …
From hipfoodiemom.com
SAVORY, SWEET + SPICY: SCARPETTA'S SPAGHETTI WITH FRESH …
From savorysweetandspicy.blogspot.com
SCARPETTA’S SPAGHETTI WITH TOMATO & BASIL | THE STAR
From thestar.com
RECIPE: SCARPETTA SPAGHETTI WITH TOMATO SAUCE | KCRW
From kcrw.com
THE SCARPETTA COOKBOOK: 175 RECIPES FROM THE ACCLAIMED …
From amazon.ca
Reviews 159Format HardcoverAuthor Scott Conant
MAKING SCARPETTA'S TOMATO-BASIL SPAGHETTI WITH SCOTT …
From seriouseats.com
SCARPETTA'S SPAGHETTI RECIPE: FRESH TOMATO SAUCE & GARLIC BASIL OIL
From pinterest.com
SCARPETTA'S SPAGHETTI WITH TOMATO AND BASIL - COPY ME THAT
From copymethat.com
SCARPETTA’S SPAGHETTI WITH TOMATO SAUCE | RECIPE | PASTA …
From pinterest.com
THE BEST TOMATO BASIL SAUCE EVER - YOUTUBE
From youtube.com
SCARPETTA SPAGHETTI WITH TOMATO SAUCE
From d279m997dpfwgl.cloudfront.net
NO-COOK TOMATO BASIL PASTA RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
WHAT IS SCARPETTA? THE INDESCRIBABLE PLEASURE OF SOPPING UP …
From lacucinaitaliana.com
SCARPETTA'S SPAGHETTI WITH TOMATO AND BASIL RECIPE | SCOTT …
From gastronomyblog.com
SCARPETTA TOMATO SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCARPETTA SPAGHETTI WITH TOMATO SAUCE - THE WASHINGTON POST
From washingtonpost.com
#WORLDPASTADAY SCARPETTA’S SPAGHETTI TOMATO BASIL: CHEF’S RECIPE …
From lacucinaitaliana.com
SCARPETTA'S SPAGHETTI WITH TOMATO AND BASIL | KEEPRECIPES: YOUR ...
From keeprecipes.com
SCARPETTA'S SPAGHETTI WITH TOMATO AND BASIL RECIPE
From plain.recipes
TRY THE INFAMOUS SCARPETTA SPAGHETTI RECIPE – FONTAINEBLEAU
From stage.fontainebleau.com
SCARPETTA'S SPAGHETTI WITH FRESH TOMATO SAUCE AND GARLIC BASIL OIL …
From marchefruttasi.com
SCARPETTA'S SPAGHETTI WITH FRESH TOMATO SAUCE AND GARLIC BASIL OIL …
From intermarcheuniversal.ca
SPAGHETTI WITH TOMATO SAUCE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
TRADITIONAL HOMEMADE TOMATO SAUCE MADE BY PASQUALE
From orsararecipes.net
A RECIPE FROM THE CHEF: SCOTT CONANT'S SPAGHETTI WITH FRESH …
From laweekly.com
SCARPETTA TOMATO SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BEST SPAGHETTI WITH TOMATO BASIL SAUCE - MOM'S KITCHEN HANDBOOK
From momskitchenhandbook.com
THE SPAGHETTI RECIPE THAT'S BECOME FOOD-INDUSTRY FAMOUS
From redbookmag.com
SCARPETTA'S SPAGHETTI WITH FRESH TOMATO SAUCE AND GARLIC BASIL OIL …
From salewhale.ca
SPAGHETTI RECIPE: SCARPETTA’S TOMATO BASIL SPAGHETTI - AMNEWYORK
From amny.com
SCARPETTA’S SPAGHETTI WITH FRESH TOMATO SAUCE AND GARLIC …
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love