Spaghetti aop
FROM SUBSTACK
Any kind of canned or fresh tomatoes will work here, depending on whether you like to have pieces of tomato or not. “Passata,” or tomato puree is what they used at Coco Pazzo, but canned crushed tomatoes or canned whole tomatoes, cored and broken up with your hands, work too. It’s important to let the oil cool a bit before adding the tomatoes, to avoid splattering. If you are generally spatter-averse, you can make the sauce in a Dutch oven, or use a splatter screen to help keep your range-top clean.
12 ounces thick spaghetti
4 tablespoons extra virgin olive oil
4-5 small or 2-3 large garlic cloves, thinly sliced
2 cups canned crushed tomatoes or tomato purée
1 teaspoon kosher salt, plus more to taste
Pinch of sugar
Pinch of red pepper flakes
3-4 basil leaves, torn, plus more to finish
Big pinch of black pepper
1 tablespoon unsalted butter
Parmesan, for serving
Put a large pot of salted water on to boil. Heat the oil in a large (12-inch) skillet or Dutch oven over medium. Add the garlic and cook until golden, about 5 minutes. Let cool for 1-2 minutes off the heat (to reduce spattering), then add the tomatoes, 1 teaspoon salt, sugar, a big pinch of red pepper flakes, and the torn basil. Cook for 8-10 minutes, stirring occasionally.
Meanwhile, cook the pasta in the boiling water until al dente. Scoop out some of the water before draining the pasta, then add the pasta to the pan with the sauce, along with a little pasta water, a generous grind of black pepper, and the butter. Cook over high heat for 1-2 minutes, tossing until the butter is melted and the pasta is well-coated. Season to taste with salt and pepper.
Top with grated parmesan and extra basil leaves and serve immediately.
