Recipe courtesy of Mario Batali
Print
Total:
40 min
Prep:
20 min
Cook:
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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Thin Pasta with Mushrooms: Pasta alla Chitarra con Fungi

Recipe courtesy of Stephano Mezzazappa

Black Spaghetti alla Chitarra with Mussels, Chilis and Mint

Recipe courtesy of Mario Batali

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

Spaghetti with Crab Sauce: Spaghettini al Sugo Gronchio

Recipe courtesy of Mario Batali

Salsa Rosa Tossed with Spaghettini Topped with Grilled Flank Steak

Recipe courtesy of Michael Chiarello

On TV

So Much Pretty Food Here