Spaghetti with Tomato Sauce

3 pound plum tomatoes
3/4 teaspoon coarse salt
1 large clove garlic, thinly sliced
Pinch of red pepper flakes
Small handful basil leaves, most left whole, a few slivered for garnish
1/4 cup olive oil
12 ounces (3/4 pound) dried spaghetti


Bring a large pot of water to boil. Cut a small X at the bottom of each tomato. Blanch the tomatoes in the boiling water for 10 to 30 seconds, then either rinse under cold water or shock in an ice water bath. Peel the tomatoes; discard the skins. Keep the pot full of hot water — you can use it to cook the spaghetti in a bit.

Cut each of the tomatoes in half lengthwise and scoop out the seeds into a small strainer set over a bowl. Discard the seeds, but reserve the juices.

Add tomatoes and salt to a large saucepan (you’ll be adding the pasta to this later, so err on the big side) and turn the heat to medium-high. Break the tomatoes down with an immersion blender or potato masher.

Once the sauce has begun to boil, turn the heat down to medium-low and gently simmer the tomatoes for 35 to 45 minutes, mashing them more if needed. If they begin to look a little dry, add the strained and reserved tomato juices.

While the tomato sauce cooks, combine garlic, a few whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Heat slowly, over the lowest heat, until the oil comes to a simmer. Immediately remove from the heat and strain the oil into a small dish.

When the tomato sauce has been simmering for about 25 minutes, bring the tomato-blanching pot of water back to a boil with a healthy helping of salt. Once boiling rapidly, cook spaghetti until it is al dente. Reserve a half-cup of pasta cooking water and drain the rest.

Stir the reserved olive oil into the tomato sauce and adjust seasonings to taste. Add drained spaghetti and half the reserved pasta water to the simmering tomato sauce and cook them together for another minute or two. Add remaining pasta water if needed to loosen the sauce. Serve immediately with slivered basil for garnish.

Serves 4.

From Smitten Kitchen blog