By Chef B. Boukim
Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4
Ingredients
- 400 g Spaghetti
- 800 g Ripe tomatoes (or canned San Marzano)
- 4 Garlic cloves, thinly sliced
- 3 tbsp Extra virgin olive oil
- 1 cup Fresh basil leaves
- 1/2 Yellow onion, finely diced
- 2 tbsp Tomato paste
- 1/4 tsp Red pepper flakes
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
Instructions
- Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea.
- Score the bottom of each fresh tomato with an X and blanch in boiling water for 30 seconds, then transfer to an ice bath. Peel off the skins, remove the seeds, and crush the tomatoes by hand. If using canned tomatoes, crush them directly with your hands.
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking gently until the garlic is fragrant and pale gold, about 2 minutes.
- Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomato paste and cook for 1 minute to caramelize.
- Pour in the crushed tomatoes. Stir to combine, bring to a gentle simmer, then reduce the heat to low. Partially cover and let the sauce simmer for 20 minutes, stirring occasionally.
- While the sauce simmers, cook the spaghetti until 1 minute shy of al dente. Reserve 1 cup of starchy pasta water before draining.
- Taste the sauce and season with salt and pepper. Tear half the basil leaves and stir them into the sauce. Add the drained pasta with a splash of pasta water. Toss vigorously over medium heat for 1 minute until the sauce clings to every strand.
- Serve immediately in warm bowls, garnished with the remaining basil leaves and a drizzle of extra virgin olive oil.