Spaghetti With Fresh Tomato and Basil Sauce

by The New York Times

Time: 40 minutes
Yield: 4 servings

Get full recipe๐Ÿ‘‡๐Ÿป


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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