Steph's Spaghetti
Stephanie’s Note: My sister (Shannon) really didn’t want to include this recipe. Asking me to contribute to the Gazette it was just a ploy to get me to give her my recipe.
Ingredients
- 1-2 t red pepper flakes (base it on your tolerance for heat)
- olive oil (Greek, cold pressed, organic is the best. Don’t go by the color)
- garlic (I’m not going to kid you, I’ll use up to 7-8 cloves based on the watery-ness of the tomatoes), thinly sliced (please take out any green centers
- 2 28-35 oz cans whole tomatoes (I prefer anything that is marked as a product of Italy, organic & packed in non-tin or the Muir Glen Fire Roasted) OR 8–12 Medium Tomatoes (any color or variety) that have been skinned and seeded
- fresh basil , (plenty), torn or chopped
- sea salt
- 2 lbs spaghetti noodles
Instructions
- Open cans or pre-seed the toma- toes, chop garlic and assemble every- thing by your stove; you’ll regret it if you don’t.
- Start your pasta water & add some salt. Be generous, those noodles need a lot of room to swim.
- Low to medium flame, in a large saucepan, pour 3–4 T of the Olive Oil. Put the garlic in now. Stir constantly from now until you put the tomatoes in later. When the garlic is fragrant and almost soft, put in the red pepper flake. Simmer 1–2 minutes more. Add the tomatoes & some salt. Turn up heat until all sauce is simmering. Allow this to continue about 10–15 minutes (you want some of the liquid to evaporate).
- ). Drop pasta after this time has passed. Pull pasta out about a minute before it’s done. Add the basil to the sauce. You can either mix all together or serve individually.