Scarpetta's Spaghetti

NYC's amazing restaurant 'Scarpetta' has recently planted itself a Toronto location in our very own Thompson Hotel.  With an absolutely delish looking menu I was quite excited to find the recipe for their famous spaghetti in The Star.  So alas, another non chef natty original makes it to my blog.  But considering my desire to keep this blog as original as possible, that must mean that this Spaghetti recipe is SUPER special (as was Mario Batali's Bolognese).  Otherwise I would spare myself the ego hit.  Nevertheless I consider it my job to provide my little foodie lovers with the best recipes - so I will wipe the bratty pout off my face one more time and share this little gem with you .... but i am not happy about it...

You will need: (serves 4)
500g Spaghetti or Bucatini (I used Bucatini)** cook 7/8 of the way to al dente and then set aside, reserving some of the starchy pasta water for later**
20 fresh and ripe Roma Tomatoes (peeled and seeded) **refer to previous blog on instructions how to peel a tomato)** 
10 fresh basil leaves (for oil infusion)
6 fresh basil leaves (rolled and cut length-wise
1 tsp chili flakes
1/2 cup EVOO
7-8 cloves of garlic (slightly crushed)
2 tbsp unsalted butter
Kosher salt

In a large pot at medium-high heat, add your tomatoes and a few tablespoons of EVOO.  A few minutes later, use a potato masher to mash up all of your tomatoes and bring down to a simmer.  Let the sauce cook for about 30-40 minutes adding salt to taste.  At the same time in a separate small saucepan, all your EVOO, chili flakes, garlic and basil and let it sit at medium-low heat.  This process infuses the olive oil with these fantastic flavours.  Let this heat for about 30 minutes - it will almost come to a boil.

When your sauce is about ready - add the infused oil into the sauce (straining out the ingredients and only adding the oil itself).  Finally, when ready to serve (this step is best done one portion at a time if possible), add a couple ladles of your tomato sauce into a pan at medium-high heat and add your pasta, 1/2 tbsp butter per serving and your basil as well as a touch of the pasta cooking water.  Cook until pasta has reached al dente.

Plate, Serve & Enjoy!

xoxo Chef Natty (except not)