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Spaghetti With Fresh Tomato and Basil Sauce

The New York Times
  • 40 minutes
  • Serves 4

INGREDIENTS

6

Basil, leaves fresh

3

lbs Plum tomatoes, fresh

1 lb

Spaghetti, dry

1 pinch

Red-pepper flakes

1

Salt and freshly ground pepper

3 oz

Olive oil

2 oz

Olive oil, extra-virgin

1 tbsp

Butter

2 tbsp

Parmigiano-reggiano cheese