You may also like
Categories:Viewed: 102 - Published at: 4 years ago
Ingredients
- Ingredients:
- About 20 ripe plum tomatoes
- About 1/3 cup extra virgin olive oil, plus more to finish the dish
- Pinch of crushed red pepper
- Kosher salt and freshly ground black pepper
- 1 tbs. unsalted butter 1 oz. freshly grated Parmigiano-Reggiano (about half a cup)
- 6 to 8 fresh basil leaves well washed and dried, stacked and rolled into a cylinder and cut thinly crosswise into a chiffonade
- 1 lb. spaghetti, either high-quality dry or homemade
Method
- To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about 5 tomatoes in the pot and cook. Let boil for about 15 seconds and then promptly move them to the waiting ice water (do this with the remaining tomatoes). Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawi
