Scarpetta's Spaghetti With Tomato And Basil

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3 ounces spaghetti, high-quality dried or fresh


6 ounces tomato sauce (recipe follows)

4 large leaves of basil

1/2 tablespoon butter, unsalted

2 tablespoons freshly grated Parmigiano Reggiano

1 tablespoon extra virgin olive oil

8 ripe plum tomatoes

1/4 of a can San Marzano tomatoes

2 tablespoons extra virgin olive oil

Pinch of red chili flakes

Pinch of kosher salt

1/4 cup extra virgin olive oil

6 cloves garlic, whole

2 stems of basil, leaves on

Note: Vary the ratio of canned to fresh tomatoes according to the season. If fresh, flavorful tomatoes are available, use all fresh; if tomatoes lack some flavor, supplement with canned.

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