I’ve always wondered how anyone can charge $24 dollars for a bowl of spaghetti so I wandered around and found Scott Conant’s recipe for such a dish, and all I can say is that after making his recipe or as close as I could get to it good for him, but I wouldn’t pay that much. Granted I didn’t have the precious fresh San Marzano tomatoes, but I think I did a great rendition using great peeled and then seeded canned San Marzano tomatoes available just about everywhere and indeed it was a very good recipe.
Mike prefers his spaghetti loaded with sauce and then piles on 3 meatballs, but for me, I can take or leave the meatballs, I just love a good tomato sauce atop the pasta of the moment (bucatini) adorned with freshly grated Parmigiana Reggiano or Pecorino Romano/both, and fresh basil. I’m good to go, still not a $24 price tag…
Conant’s video is not exactly the complete recipe from start to finish, there are several places that do have the complete, just look for Scarpetta’s Spaghetti recipe, one link below…click the underscore
The sauce is actually a simple easy recipe unlike “all day” sauces…the butter makes it in my opinion. A great last-minute dinner idea and if you just want to play with your food and try a new recipe.
The necessary ingredients tomatoes, garlic, basil EVOO, red pepper flakes, salt, and pasta.