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This dish is really fantastic. It has the ability to highlight the taste and texture of a really good dry pasta yet let the sauce be the perfect condiment that it should. That being said I don’t make it too much. You need really nice tomatoes. So, I typically make it a couple of times and the end of summer/beginning of fall when the roma tomatoes are in full swing. Well, to my surprise I saw some nice looking ones at the store and put this together the other night.
I’m not sure why Scott Conant from Food Network gets so much credit for this dish. It’s been around for ages, and while my version isn’t ground breaking there a few differences from others you’ll find. I hope you don’t let the blanch, shock, peel of the tomatoes discourage you. This recipe is simple, and doesn’t take that much time. Flavor extra virgin oil with garlic, basil, and red pepper flakes. Add tomatoes and cook for 10-15 minutes. Add pasta. I really like to cook the sauce for just enough time for the tomato to break down a bit, but so they stay really fresh tasting. Enjoy!
1 lb awesome quality pasta
6-7 roma tomatoes blanched, peeled, seeded
¼ C extra virgin olive oil
3 cloves garlic crushed (not chopped)
20 whole basil leaves
½ C Parmigiano Reggiano
Pinch crushed red pepper
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