Scarpetta Spaghetti With Tomato Sauce

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Democracy Dies successful Darkness

One of the secrets to this fashionable mentation of a ubiquitous crockery is the infused lipid that flavors the herb sauce. Scott Conant, chef-owner of Scarpetta successful New York, says the past happening that goes into a crockery is the archetypal happening you'll taste, truthful helium makes an lipid infused with garlic, basil and crushed reddish capsicum flakes and adds that to his cooked herb sauce. (The different concealed would beryllium butter.)

Conant acknowledges that "spaghetti" is simply a misnomer for this pasta. It's linguine, oregon really tonnarelli, which is easier to nutrient astatine location than spaghetti due to the fact that it doesn't necessitate a pasta extruder.

Canned San Marzano tomatoes whitethorn beryllium utilized to regenerate immoderate oregon each of the caller tomatoes successful the sauce. In Internet videos of this recipe, Conant suggests that a high-quality dried pasta could regenerate the homemade version.

You'll request a pasta-rolling machine. Type 00 flour is simply a fine-milled flour disposable astatine specialty stores and immoderate supermarkets. We recovered it astatine A. Litteri, Seasonal Pantry and Whole Foods Market Foggy Bottom successful the District. All-purpose flour whitethorn beryllium substituted.

The pasta dough needs to remainder for 1 hr earlier rolling. The caller pasta tin beryllium refrigerated up to overnight oregon frozen successful an airtight instrumentality for up to 1 month. The herb condiment tin beryllium made up to 2 days successful beforehand and refrigerated. Leftover flavored lipid (strained) tin beryllium refrigerated for up to 2 weeks.

Ingredients

For the pasta

1 1/2 cups Type 00 flour, positive much arsenic needed (see headnote)
2 tablespoons semolina flour, positive much arsenic needed
1 spoon kosher salt
6 extra-large ovum yolks (1/2 cup)
1 tablespoonful olive oil
1/4 cupful water

For the sauce

3 tablespoons positive 1/2 cupful extra-virgin olive oil
12 plum oregon Roma tomatoes (about 3 pounds), peeled and seeded, juices strained and reserved (see headnote)
1 1/2 teaspoons kosher salt, oregon much to taste
10 cloves garlic
3 ample sprigs basil (about 24 leaves positive stems)
1 spoon to 1 1/2 teaspoons crushed reddish capsicum flakes

For assembly

Kosher salt
1/2 cupful freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, chopped into pieces
16 caller basil leaves, stacked, rolled tightly and chopped crosswise into bladed ribbons (chiffonade)
Extra-virgin olive oil, for drizzling

Nutritional Facts

Per serving

Calories
470
Fat
30 g
Saturated Fat
8 g
Carbohydrates
37 g
Sodium
950 mg
Cholesterol
265 mg
Protein
11 g
Fiber
4 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Scott Conant's "The Scarpetta Cookbook: 125 Recipes From the Acclaimed Restaurant" (Houghton Mifflin Harcourt, 2013).

Tested by Jim Webster.

Published December 10, 2013

Updated March 14, 2026