Pasta Pomodoro

Ingredients:

 
5 pounds Ripe tomatoes
4 cloves garlic
1 tablespoon kosher salt, plus more to taste
¼ cup olive oil
1 teaspoon chili flakes
¼ bunch, basil

• FOR SERVING
  • Spaghetti, cooked according to package directions
    Pomodoro sauce
    Butter
    Basil leaves
    Parmesan cheese
    Olive oil
    Chili flakes (Optional)
    
    Procedure:

• Remove core of tomatoes.  
• Blanch tomatoes and shock in ice water. Remove skin and discard.  Deseed the tomatoes and strain the liquid from the seeds through a fine mesh strainer. Reserve the liquid.  Discard the seeds.
• Put peeled tomatoes, juice, and salt a large bowl.  Mix the salt into the tomatoes and set aside.
• Place garlic in a saucepot and cover with the olive oil. Cook over very low heat until garlic is golden and soft.  Strain and reserve oil.
• In a heavy bottom, large stockpot, add the infused garlic oil and chili flakes.  Turn heat to low for about 2 minutes, slowly blooming the chili flakes.
• Add the salted tomatoes and its liquid into the pot and turn heat to medium-high.
• Bring to a slight boil and skim foam that rises to the top.
• Lower heat to medium low, or until a simmer.  Smash the tomatoes with a potato masher during the cooking.  Cook till reduced by ¼, about 25 -30 minutes or so. Adjust seasoning with kosher salt.
• Remove from heat and submerge basil to infuse in the sauce as it cools down.

To serve:

Portion out cooked pasta and top with pomodoro sauce, 2 teaspoons butter, 2 tablespoons parmesan, basil leaves, olive oil and chili flakes.