Pasta Pomodoro

Name: Pasta Pomodoro
Yield: Serves 6
Cuisine: Italian
Ingredients: Extra-virgin olive oil; 12 sliced fresh basil leaves; ¾ cup (1½ sticks/115 g) unsalted butter; ¾ cup (70 g) grated Parmigiano-Reggiano cheese, plus additional for garnish; 1½ teaspoons kosher salt, plus more to taste; 5 pounds (2.3 kg) ripe plum or Roma tomatoes; Crushed red pepper; ½ recipe Pomodoro Sauce (about 1 quart/960 ml); 1 recipe fresh Spaghetti; Kosher salt; 1 cup (40 g) loosely packed fresh basil leaves; 1 teaspoon crushed red pepper; ¼ cup (60 ml) extra-virgin olive oil; 4 cloves garlic, peeled

Preparation info

Serves
6

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

Without further ado: my greatest hit, the dish I’m asked to trot out everywhere I go. What makes my version of the most classic Italian pasta preparation so crave-able is, I think, that it’s the sum of a lot of parts treated with respect: the truly fresh tomatoes, the unhurried 45-minute cook time, and the inclusion of butter, which rounds out the acidity of the tomatoes and olive oil in the finish. (Finishing pasta with a touch of butter is a trick from restaurant kitchens that’s easy to d

Ingredients

Method

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Part of

Pasta, Baby

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