[Photos: Carey Jones] When Ed Levine first tasted Scott Conant’s spaghetti with tomato and basil at Scarpetta, it was love at first bite. And he was hardly the only diner so enamored. While Scott Conant’s trattoria has been widely…
Modifications I make: skip the infused olive oil and replace with a mixture of butter and olive oil, or just butter.
Skip peeling and seeding the tomatoes. Just rinse, chop roughly and simmer.
Tip that I really keep from Scott: you can cook this up in 30 min but it’s better if you can simmer the tomatoes slowly, 45 minutes or even more.