Spaghetti With Fresh Tomato and Basil Sauce

by The New York Times

Time: 40 minutes
Yield: 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/8663-spaghetti-with-fresh-tomato-and-basil-sauce

INGREDIENTS

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

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