1.22.2012 No Reservations spaghetti

olive oil steeping in garlic and red pepper flakes

the tomato and steeped oil

There is an episode of No Reservations that is about technique and one of Bourdain's friends does pasta...it is so yummy!  We tried it with a version of Bucattini which has a hole in the middle.  We halved this recipe.

About 20 ripe plum tomatoes ( I used canned)

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 (we used salted)

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 (we used a chunk of our frozen summer pesto

1 lb. spaghetti, either high-quality dry or homemade

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 sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds. ...OR used canned to-maters.

To cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until hot. Add the tomatoes, red pepper flakes, and season lightly with the 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). (on the show, he steeped the oil in basil, garlic and pepper flakes and then strained it into the tomatoes)

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. Refrigerate for up to 2 days or freeze it for longer storage.

To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the 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 liquid to adjust it). Take the pan off the heat and toss the butter, basil and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.

Currently this episode is available on Netflix...just search NO Reservations and look for the Technique episode.

It was good, but should have reduced the sauce more...too runny, but tasty.