Adapted from: Scott Conant's New Italian Cooking, by Scott Conant with Joanne McAllister Smart (Broadway, October 2005). Yield: 4 servings. 20 ripe plum tomatoes 1/3 cup extra virgin olive oil, plus more to finish dish pinch of crushed red pepper kosher salt and freshly ground black pepper 1 lb. Rummo Lenta Lavorazione Spaghetti 1 Tbsp. unsalted butter 6-8 fresh basil leaves, well washed and dried, stacked and rolled into a cylinder, cut thinly crosswise into a chiffonade 1 oz. freshly ...
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