Ingredients

• 1 lb. organic dry spaghetti

• 5 lbs. fresh tomatoes OR 45 oz. canned peeled San Marzano tomatoes

• 1 big bunch of fresh basil

• 4 tbsp. butter

• 1/4 tsp. hot red pepper flakes (optional)

• 3 cloves raw garlic, peeled and thinly sliced

• 2-3 tbsp. tomato paste

• salt

• Vito and Joe’s Olive Oil

How to Prepare

1. Put a large saucepot on medium-low heat and eat 2 tbsp. of Vito and Joe’s Olive Oil, 3 cloves of garlic, peeled and thinly sliced and 1/4 tsp. hot red pepper flakes (optional).

2. While the pot starts heating, take 8 to 10 basil leaves and lightly chop them. Add them to the sauce pot and mix everything to coat in oil. Add 3 tbsp. butter. Let the ingredients gently warm in the pot.

3. If using fresh tomatoes: Begin to heat a large pot of water until it’s boiling. Remove stems from 5 lbs. fresh tomatoes. With a knife, lightly cut an X shape into the bottom part of each tomato, making sure to pierce just the skin. Once the water is boiling, add a few pinches of salt and the tomatoes to the water and let them blanch for a few minutes. Once the peel stars opening up on the bottom, remove the tomatoes from the water and transfer immediately to ice cold water. Peel the skin off the tomatoes, cut into quarters, and remove the pulp. Once the tomatoes are prepared, continue the recipe subbing your fresh tomatoes for the canned tomatoes.

4. Give your garlic-basil mixture a mix, and do some “temperature control” — if the ingredients are beginning to brown too much, turn down the temperature a bit or remove the pot from the heat for a minute to cool slightly. You want the garlic to easily split when pressed. Be careful to not let the garlic brown.

5. If using canned tomatoes: Once the garlic is soft, add 45 oz. canned peeled San Marzano tomatoes to the sauce pot. Using a whisk or mixing spoon, crush the tomatoes while mixing the sauce together.

6. Add 1 tsp. salt and 3 tbsp. tomato paste. Bring the sauce up to a light simmer and let cook for 30 minutes.

7. Split the remaining basil in half, and reserve a few leaves for garnish if desired. Once the sauce bubbles, tear half of the basil into pieces and add to the sauce.

8. Once the sauce is almost done, heat a pot of salted water and cook 1 lb. spaghetti according to the directions on the package. Add 1 tbsp. olive oil to a large mixing bowl. Once the spaghetti is al dente, remove from water and transfer to the bowl with oil and toss to coat.

9. Tear the remaining half of basil and add to the sauce right before removing from the heat.

10. To plate, add spaghetti to a plate and top with sauce, and grated cheese if you want! Buon appetito!