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Old May 18, 2017   #6
Father'sDaughter
Tomatovillian™
 
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,651
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Thanks for sharing! Except for the butter, this is very, very close to the recipe I use --

Sauté the sliced garlic in the oil on low heat until lightly browned and remove. Add the dry red pepper to the oil and bloom it. Add the crushed tomatoes and some basil and simmer for 20 minutes. Meanwhile cook your pasta. When the pasta is almost done, add more basil and a good drizzle of extra virgin olive oil to the sauce, add the pasta to the sauce and toss well, adding reserved pasta water if needed.

It's the only way I make spaghetti with tomato sauce now and I love the fact that it's ready in 30 minutes and everything except the pasta and oil can come from my garden!

I initially found it in a cookbook called "My Calabria" by Rosetta Costantino. I've seen various takes on it since then from other Calabrian cooks, again without the butter. Butter was not widely available in the rural areas of southern Italy. Olive trees, on the other hand, were everywhere!
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