Pot & Cover

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 ...