Martone Street Spaghetti Pomodoro
Scott Conant's Martone Street had great flavor and I made his recipe exactly as instructed. My husband and I really enjoyed it!
Ingredients
- 1 pound dried spaghetti
- 24 ounce Martone Street pomodoro tomato & basil sauce
- 3 tablespoons unsalted butter
- ½ cup freshly grated Parmigiano-Reggiano cheese plus more for garnish
- extra virgin olive oil for finishing
- 15 fresh basil leaves sliced thinly
Instructions
- Bring a large stockpot of water to a boil and salt it generously.
- In a large Sauté pan over medium heat, add the sauce and reduce to about ¼ to further concentrate the flavor.
- Once the water comes to a boil. Cook the pasta about 80% of the way. Just shy of al dente
- Reserve about ½ cup of the pasta water before draining.
- Add the spaghetti to the sauce. Add a few tablespoons of the pasta water to the sauté pan and toss to coat. Adding more pasta water as needed.
- When the pasta is cooked to al dente, remove the pan from the heat and stir in the butter, cheese and 1-2 tablespoons of olive oil plus the sliced basil.
- Toss to combine, emulsifying the butter, cheese and olive oil with the sauce.
- Serve garnished with additional freshly grated Parmigiano-Reggiano cheese.