Our house spaghetti recipe was O.P. last week. I need to start making this sauce for pizza, I think it’d work fine.

garlic cloves from an entire head, enough basil, stem and all, to fill the rest of a small sauce pan, and a healthy pinch of red pepper flakes, frying in a quarter cup of olive oil
Figure 1. garlic cloves from an entire head, enough basil, stem and all, to fill the rest of a small sauce pan, and a healthy pinch of red pepper flakes, frying in a quarter cup of olive oil.
reserved sauce from a 22 ounce can of whole peeled san marzanos, add with finishings for brightness or earlier if the tomatoes start to burn, or split the difference
Figure 2. reserved sauce from a 22 ounce can of whole peeled san marzanos, add with finishings for brightness or earlier if the tomatoes start to burn, or split the difference.
whole peeled san marzanos from a 22 ounce can and a pinches of red pepper and salt flakes frying in a few tablespoons of olive oil. turn to taste, once it’s where you like it, carefully use a wire potato masher or bladed dough cutter to break up the tomatoes, reduce heat to a simmer
Figure 3. whole peeled san marzanos from a 22 ounce can and a pinches of red pepper and salt flakes frying in a few tablespoons of olive oil. turn to taste, once it’s where you like it, carefully use a wire potato masher or bladed dough cutter to break up the tomatoes, reduce heat to a simmer.
pre-warmed heath commune ceramic shallow bowl full of al dente spaghetti noodles finished in the oil (use a fine mesh strainer and discard or re-purpose the garlic and basil) and tomatoes from the other photos with a tablespoon of unsalted butter, another tablespoon of olive oil, and two tablespoons of parmesan, topped with more parmesan and chiffonaded basil
Figure 4. pre-warmed heath commune ceramic shallow bowl full of al dente spaghetti noodles finished in the oil (use a fine mesh strainer and discard or re-purpose the garlic and basil) and tomatoes from the other photos with a tablespoon of unsalted butter, another tablespoon of olive oil, and two tablespoons of parmesan, topped with more parmesan and chiffonaded basil.

I’m aware of and have tried the half-onion pan fried in butter approach to a simple red sauce and the subtlety of it is completely lost on me.

Posted on Mastodon over two years ago and archived here at /mastodon/2024/07/29/112870369236873232/ in the Mastodon collection in both HTML and markdown.
Proximate posts in the Mastodon collection
newer Mastodon post from July 31, 2024, 112878489071912799 31 July 2024
this post Mastodon post from July 29, 2024, 112870369236873232 29 July 2024
older Mastodon post from July 27, 2024, 112855888553989786 27 July 2024
Proximate posts in the General collection
newer Mastodon post from July 31, 2024, 112878489071912799 31 July 2024
this post Mastodon post from July 29, 2024, 112870369236873232 29 July 2024
older Afternoon Ride 28 July 2024