Eat and Drink Spaghetti recipe: Scarpetta's tomato basil spaghetti By Melissa Kravitz firstname.lastname@example.org Updated January 27, 2016 11:05 AM Print Share fbShare Tweet Email Seduce your beloved carbovore with Scarpetta's tomato and basil spaghetti this Valentine's Day. Stay in -- where no one will judge you for eating a few strands Lady and the Tramp style -- and cook up this recipe for two. If you're not already in love, you will be. With this pasta dish. Ingredients: 6 oz. spaghetti, fresh or dried 12 oz. tomato sauce (recipe below) 8 large basil leaves, chiffonade 2 tbsp. unsalted butter 4 tbsp. Parmigiano-Reggiano, grated 2 tbsp. extra virgin Tuscan olive oil Pinch red pepper flakes Salt (to taste) Tomato sauce, yield: 1 quart Ingredients: 16 plum tomatoes, ripe 16 oz. San Marzano tomatoes 2 tbsp. extra virgin Tuscan olive oil 1/2 Tbsp. red pepper flakes 1/2 cup extra virgin Tuscan olive oil 12 garlic cloves, whole and peeled 4 basil stems, leaves on Salt (to taste) Remove the core of the tomatoes with a paring knife Photo Credit: Melissa Kravitz Score the bottoms with an "X." Bring a large pot of water to a boil and have a large ice bath nearby Photo Credit: Melissa Kravitz There should be enough room for the tomatoes in the cold bath. Place tomatoes into boiling water for 15 seconds Photo Credit: Melissa Kravitz Remove and immediately place in ice bath. Once cooled, peel skin off tomatoes with a paring knife Photo Credit: Melissa Kravitz The skin should peel off easily, in one piece. Cut the tomatoes in half lengthwise Photo Credit: Melissa Kravitz Remove seeds from tomatoes with fingers and strain seeds to harvest the juices. Place 4 tbsp. of olive oil in a new pot and place over medium to high heat Photo Credit: Melissa Kravitz When the oil is hot, add the tomato flesh that the seeds have been removed from and the San Marzano tomatoes. Add a pinch of salt. Cook tomatoes for 5 minutes until they start to soften. Mash tomatoes with a potato masher and continue this over low to medium heat for half an hour, mashing occasionally. In a separate pot, place 1 cup olive oil, garlic cloves and red pepper flakes over medium heat Photo Credit: Melissa Kravitz Allow to brown lightly for about 30 minutes. Once the garlic is lightly browned remove from heat and let basil infuse for 10 minutes Photo Credit: Melissa Kravitz Consider this flavorful oil your secret ingredient to incredible pasta sauce. Strain the oil directly into the cooked and mashed tomatoes Photo Credit: Melissa Kravitz Having an extra set of hands around will make this easier. Mix tomatoes and oil together well until oil is completely incorporated Photo Credit: Melissa Kravitz Salt to taste. It's spaghetti time! Photo Credit: Melissa Kravitz Place a large pot of water on stove and bring to a boil. Season with salt. Cook pasta in water until it is al dente. While the pasta is cooking, add tomato sauce to a separate pan and cook slowly Photo Credit: Melissa Kravitz Let the sauce reduce a little. Add the pasta to the pan with the sauce and with a couple tablespoons of the pasta water Photo Credit: Melissa Kravitz Finish cooking the pasta in the sauce over medium to high heat and the sauce should coat the noodles throughout. Remove from heat and toss in basil, Parmigiano-Reggiano, butter and olive oil Photo Credit: Melissa Kravitz All the ingredients should be even throughout and creamy, not broken. Finish with a pinch of red pepper flakes and season with salt to taste Photo Credit: Melissa Kravitz For some professional-looking plating, twist spaghetti into a ring mold or just a big round cookie cutter and lift. Gorgeous! Buon appetito! Photo Credit: Melissa Kravitz It's OK to break up with your dinner date and keep both servings of pasta for yourself. Really. Happy Valentine's Day! Photo Credit: Melissa Kravitz Scarpetta's executive chef Jon Oh says this is much more than is usually left on his restaurant's plates. Lick it up! By Melissa Kravitz email@example.com Share on Facebook Share on Twitter More on this topic Stir up Valentine's Day Cocktails by NYC bartendersIs anything more romantic than a talented mixologist? Learn to make The Meatball Shop's classic meatballsLet's make some meatballs! Make François Payard's chocolate truffles for Valentine's dayThere's nothing more romantic than homemade chocolates. Comments We're revamping our Comments section. Learn more and share your input.