SCARPETTA SPAGHETTI
The name Spaghetti Scarpetta may not be widely known as a spaghetti variant in Indonesia. Don't get me wrong, the deliciousness is not inferior to other spaghetti sauce that is your favorite. Scarpetta sauce has characteristics typical of the southern part of Italy, with a blend of fresh tomatoes and garlic and other fresh herbs.
Pasta fans, especially spaghetti, will fall in love because of its light and fresh flavor, in contrast to other pasta sauces that generally taste "heavy". If you are vegetarian, Scarpetta sauce spaghetti is the right choice to complete your daily menu.
The key to Scarpetta sauce is tomatoes as the main ingredient. Use fresh cherry tomatoes or plum tomatoes to make Scarpetta Sauce. Want to try at home? This time we present easy steps to make Spaghetti Sauce Scarpetta. Good luck!
INGREDIENTS:
- 4 pieces of cooked organic plum tomatoes
- 12 ounces of canned tomatoes or fresh tomatoes
- 2 tablespoons of extra virgin olive oil
- chili powder to taste
- Rough salt
- Fresh round black pepper
- 2 tablespoons of unsalted butter
- 1 ounce Parmigiano-Reggiano Cheese (Parmesan)
- 6-8 fresh basil leaves, wash thoroughly and dry, roll and cut into a ribbon
- ½ kg of spaghetti
Basil-Garlic Oil :
- 60 mL extra virgin olive oil
- 6-8 garlic
- 10 fresh basil leaves
- Chili powder to taste
INSTRUCTIONS:
- Boil water in a large pan. Provide ice water in another container. slice the bottom of the tomato to form the letter X, boil it in boiling water for 15 minutes, then transfer it to ice water as soon as possible. Do it with the remaining tomatoes. Pull the tomato skin with your hands or knife, if the skin is still sticky, use a vegetable peeler. Cut the tomatoes in half and remove the seeds using your fingers.
- Use a pan with a wide diameter, heat 2 tablespoons of olive oil with medium heat. Add fresh and canned tomatoes, chili powder, and season with enough salt and pepper (tomato sauce thickens, don't use too much salt). Let the tomatoes cook for a few minutes, then gently chop using potato masher. Cook the tomatoes for 20-25 minutes until the tomatoes are tender and the sauce thickens. You can make a sauce first, you can store it for 2 days in the refrigerator or freeze for longer storage.
- Make basil-garlic oil: Heat 4 tablespoons of olive oil over low heat, add garlic, basil leaves and chili powder. Let it simmer slowly so that the flavor is perfect. When the garlic is browned, turn off the heat and set aside for 10 minutes to cool. The longer you silence the oil, the more oily the flavor will be. Take the onions and basil, leave the oil and store.
- Cook spaghetti, boil water and add salt. Add spaghetti to al dente and drain. Leave a little pasta cooking water.
- Add the pasta to the sauce and cook over medium heat, stirring the pasta and sauce using a wooden spoon until the soft pasta and sauce blend together. If the sauce is too thick, add a little pasta cooking water. Turn off the heat, add butter, basil and cheese, mix well.
- For presentation, paste pasta with a little basil-garlic oil.
