Ingredients
3 pound plum tomatoes
3/4 teaspoon coarse salt
1 large clove garlic, thinly sliced
Pinch of red pepper flakes
Small handful basil leaves, most left whole, a few slivered for garnish
1/4 cup olive oil
12 ounces (3/4 pound) dried spaghetti
1 tablespoon unsalted butter, or maybe two if nobody is looking
Preparation
Bring a large pot of water to boil. Cut a small X at the bottom of each tomato. Blanch the tomatoes in the boiling water for 10 to 30 seconds, then either rinse under cold water or shock in an ice water bath. Peeling the tomatoes should now be a cinch. Discard the skins. Keep the pot full of hot water â" you can use it to cook your spaghetti in a bit.
Cut each of your tomatoes in half lengthwise and scoop out the seeds with your fingertips into a small strainer set over a bowl. Ditch the seeds, reserve the juices.
Add tomatoes and salt to a large saucepan (youâll be adding the pasta to this later, so err on the big side) and turn the heat to medium-high. There are several ways to break the tomatoes down (with your hands, chopping, an immersion blender that I donât think Italian Grandmothers would approve of but donât worry, theyâre not in the kitchen with you anyway) but I loved Conantâs suggestion of a potato masher, as it gives you the maximum control over how chunky, smooth you want your sauce.
Once the sauce has begun to boil, turn your heat down t
