WOW I AM SO MAD RIGHT NOW I FEEL LIKE CHRISSY TEIGEN FROM HER SCALLOPS POST (READ IT RIGHT NOW IF YOU HAVEN’T ALREADY). I JUST WROTE THE MOST BEAUTIFUL, ELOQUENT PROSE OF A POST (LIKE JAMES BEARD AWARD WINNING STATUS) ABOUT THE PERFECT SPAGHETTI RECIPE (I ACTUALLY STOLE IT AND “ADAPTED IT” FROM SOMEONE MUCH MORE LEGIT THAN ME) AND IT. JUST. ALL. DISAPPEARED.
LAW IS TRYING TO COMFORT ME BUT HIS WORDS ARE JUST PISSING ME OFF EVEN MORE. IT WON’T ALL BE OKAY AND NO, MY POST WON’T BE AS GOOD THE SECOND TIME I WRITE IT.
AAGHGHGHHGHGHGHGHGH. IT’S BEEN TOO LONG SINCE I’VE POSTED SO I’M GOING TO JUST WRITE IT OUT NOW INSTEAD OF WAIT FOR MYSELF TO CHILL OUT.
Okay so you just need some spaghetti (I got mine at Eataly because I’m fancy), ripe tomatoes (DON’T PUT THEM IN THE FRIDGE or else they turn all sandy and gross), basil, garlic, chili flakes, and lots of olive oil. Oh and parmesan. I used one pound of spaghetti and 14 tomatoes (I actually counted from the photo because I care about you so much).
FIRST, boil some water. While the water is boiling, make this basil-garlic-chili-infused olive oil. What you do is you heat a ton of olive oil (you can put however much you want because you can save it and use on other things) on low heat (NOT TOO HOT OR ELSE THE OLIVE OIL WILL TURN BITTER). Add garlic slices, fresh basil, and chili. Let it all simmer on low heat for like 20 minutes and remove from heat.
Just let it sit while everything else is prepped.
After they’re peeled (they will be very slippery), slice each in half and carve out the watery seeds with your fingers. Something I learned from Steamy Kitchen is that the water seeds are, well, watery and will dilute your delicious spaghetti. We are going for INTENSE FLAVORS ONLY SO NO WATERY THINGS ALLOWED.
Mash up the tomatoes after a couple minutes when the tomatoes have become soft and let it just simmerrrrrrrerererer… add some salt and pepper but keep it on the light side because as the sauce thickens, the flavors will become more concentrated.
When the noodles are ready (KEEP THEM VERY AL DENTE) scoop them into your pan of sauce. DO NOT SHOCK (shock means drown it in cold water to stop the cooking process) the spaghetti because the starchy-ness actually helps the sauce stick to your noodles. Hence it is even more important to keep your noodles on the harder side so as they cook more outside of the pot, they don’t become soft. Add some chopped up basil and parmesan and mix.
Save the rest of the basil-garlic-chili-infused oils and put on everything you eat after this. Oh, and according to Steamy, you have to refrigerate this.
DONE. Okay I feel a tiny bit better now. Sorry for the yelling. Thanks for reading all the way through. My post isn’t as beautiful as it was before, as in I won’t win a James Beard anymore, but OH WELL. Life.
(Oh, and Chrissy, I know exactly how you felt in your scallops post now and think we should now be best friends.)