Recipe courtesy of Mario Batali
Total:
40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Spaghetti:
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1/2 to 1 habanero chile, seeded and thinly sliced (use rubber gloves to seed and slice)
  • 3 garlic cloves, thinly sliced
  • 1/4 cup sun-dried tomatoes, cut in 1/2-inch pieces
  • 1/4 cup whole flat-leaf parsley leaves
  • 1/4 cup basic tomato sauce, recipe follows
  • 1 pound spaghettini (reserve 1 cup cooking liquid)
  • Bottarga, for grating
  • 1/4 cup toasted bread crumbs
  • Pinch chili flakes
Basic tomato sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt

Directions

Spaghetti:

Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

In a cold 12 to 14-inch saute pan, combine the olive oil, chile, and garlic and slowly sweat over medium heat until the garlic is soft, about 3 minutes. Add the sun-dried tomato, parsley, tomato sauce and 1 cup pasta cooking liquid and bring to a simmer.

Cook the pasta according to the package directions, until tender yet al dente, about 5 minutes. Drain the pasta and add it to the tomato mixture. Toss over high heat for 1 minute. Divide the pasta evenly among 4 heated bowls. Grate bottarga over each bowl like a dusting of cheese, sprinkle with bread crumbs, and serve immediately with a sprinkling of chili flakes and a drizzle of olive oil.

Basic tomato sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

IDEAS YOU'LL LOVE

Black Spaghetti alla Chitarra with Mussels, Chilis and Mint

Recipe courtesy of Mario Batali

Thin Pasta with Mushrooms: Pasta alla Chitarra con Fungi

Recipe courtesy of Stephano Mezzazappa

Guitar-Cut Pasta with Bottarga and Chiles: Maccheroni alla Chitarra

Recipe courtesy of Mario Batali

Spaghettini with Checca Sauce

Recipe courtesy of Giada De Laurentiis

Spaghettini with Garlic and Oil: Spaghettini Aglio e Olio

Recipe courtesy of Rocco DiSpirito

Spaghettini with Salt Cod and Tomatoes: Spaghettini con Baccala e Tomate

Recipe courtesy of Mario Batali

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here