Spaghetti all' Elsa

Ingredients

• 1 cup grated Parmigiano-Reggiano
• 2 tablespoons butter, cut into small pieces
• Several leaves basil, torn or chopped, a handful
• 1 (28-ounce) can crushed tomatoes (recommended: San Marzano), plus 1 (14-ounce) can
• ¹/₃ cup chicken stock or white wine, eyeball it
• ½ to ¾ teaspoon red pepper flakes
• 3 cloves garlic, crushed
• + 3 more ingredients
• • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
  • 1 pound Italian imported dried spaghetti
  • Salt

1. Bring a large pot of water to a boil. Salt the water and add pasta. Cook to al dente, with a bite to it.

View full recipe at SpringPad