Scarpetta's Spaghetti Recipe
Scarpetta's Spaghetti Recipe from Scott Conant and Scarpetta Restaurant. Chef Conant likes to use 20 ripe plum tomatoes (no canned). My adaptation includes canned tomatoes as well because I find the recipe works better. Tomatoes used for canning are picked at the peak of ripeness, and many times the fresh tomatoes I find at the market are just so-so. A blend of both fresh tomatoes and quality canned tomatoes provides a perfect blend of tart and sweet. Feel free to use all fresh, all canned, or a combination. Don't expect the usual sauce-heavy spaghetti. Conant's recipe is light; the barely-there sauce combined with the basil-garlic oil is so full of intense flavors, you don't need to drown your pasta. This recipe makes 1 pound dried pasta, enough to serve 6-8 people (though at Scarpetta, the serving size is half that!)
Scarpetta's Spaghetti Recipe from Scott Conant and Scarpetta Restaurant. Chef Conant likes to use 20 ripe plum tomatoes (no canned). My adaptation includes canned tomatoes as well because I find the recipe works better. Tomatoes used for canning are picked at the peak of ripeness, and many times the fresh tomatoes I find at the market are just so-so. A blend of both fresh tomatoes and quality canned tomatoes provides a perfect blend of tart and sweet. Feel free to use all fresh, all canned, or a combination. Don't expect the usual sauce-heavy spaghetti. Conant's recipe is light; the barely-there sauce combined with the basil-garlic oil is so full of intense flavors, you don't need to drown your pasta. This recipe makes 1 pound dried pasta, enough to serve 6-8 people (though at Scarpetta, the serving size is half that!)
- 1/4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 ripe organic tomatoes (preferably plum tomatoes)
- 12 ounces san marzano or organic whole tomatoes (canned)
- 1/4 teaspoon crushed red chili pepper flakes
- kosher salt and freshly ground black pepper (to t
- 1/2 cup freshly grated parmigiano-reggiano cheese
- 8 leaves (well washed and dried stacked and rolled into a cylinder and sliced thinly crosswise i
- 1 pound spaghetti (either high-quality dry or homemade)
- 8 whole cloves garlic
- 10 whole fresh basil leaves
- 1/4 teaspoon crushed red chili pepper flakes
- Carbohydrate 1.410185 g
- Cholesterol 10.1766666666667 mg
- Fat 10.3351116703017 g
- Fiber 0.124799997329712 g
- Protein 0.312648333333333 g
- Saturated Fat 3.33048466716859 g
- Serving Size 1 1 people (148g)
- Sodium 1.37466666673937 mg
- Sugar 1.28538500267029 g
- Trans Fat 0.453799666765102 g
- Calories 97 calories
Step-by-step
- Use a sharp vegetable peeler and with a gentle, back and forth sawing motion, peel the tomato skin. Tip: the sawing motion should be very slight, just a quick back and forth motion moving along the tomato.
- Cut the tomatoes in half and use your finger to flick out the seeds.
- In a wide pan, heat 2 tablespoons of olive oil over medium-high heat until quite hot. Add the fresh and canned tomatoes, red pepper flakes, and season lightly with salt and pepper. (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated.) Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely.
- Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. Taste and season with salt again. Remember, the pasta will cook in salted water, so the sauce should just be lightly seasoned. If the sauce is too tart (if your fresh tomatoes were not sweet or fully ripened), add a 1/2 teaspoon of sugar to the sauce.
- (You can make the sauce, which yields about 2-3 cups, ahead of time. Refrigerate it for up to two days or freeze it for longer storage.)
- While the tomatoes are cooking, make the basil-garlic oil. Heat a small saucepan over low heat with 1/4 cup olive oil, garlic cloves, basil leaves, and pepper flakes. Keep the heat on low to allow the ingredients to warm slowly and release their flavors.
- When the garlic is lightly browned, turn the heat off and let cool for 10 minutes. The longer you let the oil sit, the more infused the oil. Strain the oil, discarding the solids.
- To cook the spaghetti, bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente and drain, reserving a little of the pasta cooking water.
- Add the cooked pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.)
- Remove the pan from the heat and toss the butter, basil, and cheese with the pasta in the same manner (the pasta should take on an orange hue).
- Drizzle with just a bit of the basil-garlic oil on each plate (you might not use all of it).
A Housewife's Ode to Scarpetta's Simplicity
As a busy mom, juggling work, kids, and everything in between, finding time for elaborate cooking feels like a distant dream. Yet, I crave delicious, satisfying meals that don't require hours in the kitchen. That's where this Scarpetta spaghetti recipe truly shines. It's a revelation – a testament to the fact that sometimes, less is truly more. The simplicity is deceptive; this dish packs a punch of flavor that far surpasses its unassuming ingredients. It's the kind of recipe that makes you feel like a culinary magician, effortlessly creating a restaurant-quality meal without the restaurant-quality stress.
What initially drew me to this recipe was its elegance. The vibrant red of the tomato sauce, the fragrant basil oil, the delicate twirl of spaghetti – it's a feast for the eyes as much as the palate. But beyond the aesthetics lies a surprisingly efficient process. The sauce, a beautiful blend of fresh and canned tomatoes, simmers gently, releasing its rich flavors. The basil-garlic oil, infused with aromatic herbs, adds a layer of complexity that elevates the dish to new heights. And the best part? I can easily make the sauce ahead of time, storing it in the fridge for those whirlwind evenings when even five minutes feels precious. This means I can enjoy a delicious homemade meal even on the busiest weeknights.
The recipe itself is a beautiful dance between fresh and preserved ingredients. The use of both fresh and canned tomatoes is a stroke of genius. The canned tomatoes provide a consistent base of flavor and sweetness, while the fresh tomatoes add a vibrant burst of freshness. It’s a perfect balance, a testament to the wisdom of embracing both the conveniences of modern life and the simple pleasures of fresh, seasonal produce. The recipe's adaptability is also a major plus. Feel free to adjust the amount of each ingredient to your personal taste, making it truly your own. I often experiment with adding different herbs or spices, and each time, the result is a unique and delicious culinary adventure.
This isn't just a meal; it's an experience. It's the feeling of satisfaction that comes from creating something delicious from scratch, the joy of sharing a heartwarming dinner with family, the quiet contentment of knowing that even amidst the chaos of daily life, there is still space for culinary creativity. It’s a simple recipe, yes, but it represents so much more. It represents a connection to traditions, a love for simple pleasures, and the enduring power of great food to nourish both body and soul. The Scarpetta spaghetti recipe is more than just a dish; it's a reminder to savor the little things, to find joy in the everyday, and to always make time for the things that truly matter – like sharing a delicious meal with loved ones.
More than just a meal, this recipe is a testament to the power of simplicity and fresh ingredients. It’s a recipe that whispers stories of Italian countryside kitchens, of sun-drenched tomatoes and fragrant basil, and of families gathering around a table to share a meal together. It’s a recipe that has become a staple in my home, a dish that never fails to impress, regardless of how busy life gets. And that, to me, is the greatest testament of all.
The beauty of this recipe lies not just in its taste but also in its flexibility. It's easily adaptable to what you have on hand, allowing for creative adjustments without sacrificing the delicious outcome. Whether you’re a seasoned cook or a kitchen novice, this recipe welcomes your experimentation. Add a pinch of red pepper flakes for a spicy kick, or a splash of white wine for a richer flavor. The possibilities are endless, just as the enjoyment of a truly delicious, homemade meal should be.
This Scarpetta spaghetti recipe is more than just a set of instructions; it's a culinary invitation, a chance to connect with the food you eat, and a reminder of the simple pleasures that make life worthwhile. It's a recipe that I will continue to cherish, sharing it with my family and friends, and passing it down through the generations as a treasured heirloom – a culinary legacy that speaks volumes about the power of simple, delicious food.
