---
source: mastodon
date: 2024-07-29 14:59:15.59 +00
title: "Mastodon post from July 29, 2024, 112870369236873232"
post_uri: https://mastodon.social/users/gravely/statuses/112870369236873232
post_id: 112870369236873232
tags:
  - mastodon
descendants:
- 112870403865616879
---
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](./112870367611551155.jpeg)

![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](./112870368033813719.jpeg)

![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](./112870368481376193.jpeg)

![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 ](./112870368945100646.jpeg)


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.