Spaghetti with Fresh Tomato Sauce and Basil

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Recipe byabiser

Categories:
- Basil
- Spaghetti
- Tomato

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Ingredients:

20 Ripe Medium Plum Tomatoes
1/3 cup extra-virgin olive oil
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 pound spaghetti, high quality dry or homemade
1 tablespoon unsalted butter
6 to 8 fresh basil leaves
1 ounce (about 1/2 cup) Parmigiano-Reggiano

Peel the tomatoes, cut in half throught the equater and remove seeds.
In a wide 12" saute pan, put the 1/3 olive oil, and turn burner to medium to medium high heat.
Add tomatoes and red pepper flakes and season lightly with salt and pepper. Cook the tomatoes a few minutes to soften.
Using a potato masher, crush the potatoes finely. Cook for 20 to 25 minutes until the tomatoes are tender and the sauce has thickened (stir frequently to avoid burning).
Cook spaghetti until just shy of al dente.
Add pasta to the pan with sauce and cook over medium-high heat stirring with a wooden spoon until incorporated. If the sauce seems to thick add some water.
Remove pan from heat and toss the butter, basil and cheese with pasta. Sauce should take on an orange hue. Serve immediately with additional cheese on side.