Recipe: Spaghetti with Red-Hot Tomato Sauce

SPAGHETTI WITH RED-HOT TOMATO SAUCE

4 quarts water (at least)
salt (as needed)
1 pound spaghetti or dried bucatini (or 1 1/2 pounds fresh pasta)
3 to 4 tablespoons freshly grated parmigiano reggiano cheese (or other parmesan-style cheese)
FOR THE SAUCE:
2 1/2 pounds fresh ripe regular or plum tomatoes (or 1 1/2 cans (28-ounces each) of tomatoes)
1 tablespoon olive oil
1/3 cup minced shallots (about 5 shallots)
5 teaspoons minced garlic (about 5 cloves)
1 tablespoon tomato paste
3 tablespoons finely chopped capers
3 tablespoons finely chopped pimiento-stuffed green olives
1 teaspoon hot red pepper flakes (or to taste)
1/3 cup finely chopped fresh herbs*
salt and freshly ground black pepper (to taste)

TO MAKE THE SAUCE:
Peel, seed, and finely chop the tomatoes, working over a strainer and bowl to collect the juice.

Heat the oil in a large saucepan. Cook the shallots and garlic over medium heat for 2 to 3 minutes, or until soft but not brown.

Stir in the tomatoes, 3 to 4 tablespoons reserved tomato juice, tomato paste, capers, olives, and pepper flakes, and cook over medium-low heat for 10 minutes, or until reduced to a thick sauce. If the mixture seems too dry, add a little reserved tomato juice or water. Stir in the herbs. Season with salt and pepper.

JUST BEFORE SERVING:
Bring at least 4 quarts water to a boil in a large pot. Add salt to taste. Boil the pasta for 6 to 8 minutes, or until cooked but still al dente.

Drain and transfer it to a large bowl. Spoon the sauce over it and sprinkle with the reserved herbs. Serve the cheese on the side.

*Fresh herbs such as basil, oregano, tarragon, chervil, parsley, and/or chives. Reserve 2 tablespoons of the chopped herbs for garnish.

Servings: 4
Source: Steven Raichlen's High-Flavor, Low-Fat Cooking by Steven Raichlen