Lots of versions of this one can be found all over the web, many unfortunately leave out a step or two. This is my version, adapted from Scott Conant of Scarpetta in NYC. It is a bit labor-intensive....but SO worth it.
The Sauce
~20 ripe plum/Roma tomatoes
~1/3 C extra virgin olive oil (plus a little more to finish if desired)
pinch crushed red pepper
Kosher salt and freshly ground black pepper
The Basil-Garlic Oil
1/3 C extra virgin olive oil
6-8 whole cloves garlic (I peel and smash)
10 fresh basil leaves
Generous pinch crushed red pepper flakes (or less, if spicy isn't your thing)
The Finish
4 T unsalted butter, cut in chunks
1-2 oz
freshly grated Parmigiano-Reggiano (we use about 1/2-1 C--and none of that stuff in the green can!)
6-8 fresh basil leaves (washed/dried, stacked/rolled into a cylinder and cut thinly crosswise into a chiffonade)
Bring a large pot of water to a boil. Have a large bowl of ice (or at least very cold water) nearby. Cut a small X on the bottom of each tomato. Working in batches, ease the tomatoes into the pot and boil for about 15-30 seconds, or until you see the peels begin to pull away. Promptly remove them and dunk in the ice/cold water. Pull off the skin with the tip of a paring knife; cut in half lengthwise and use your finger (thumbs work best) to flick out all the seeds.
[some recipes recommend putting the watery seeds into a small strainer set over a bowl to collect the juice, which can be later used to thin out the sauce if necessary]
In a wide pan or Dutch oven, heat several tablespoonsful of olive oil over med-hi heat til quite hot. Add the tomatoes, red pepper flakes, and season
lightly with salt/pepper (start lightly, rechecking seasoning when tomatoes are closer to being done, as the salt can concentrate). Let the tomatoes cook a few minutes to soften, then, using a potato masher, chop/mash the tomatoes finely. Cook another 20-25 min (or up to 45 min, continuing to mash if necessary), until the tomatoes are tender.
While the tomatoes are cooking, make the basil-garlic oil. Heat a small saucepan over low heat with 1/3 C olive oil, garlic, basil, and pepper flakes. Keep heat on low to allow the ingredients to warm slowly and infuse the oil. When the garlic is lightly browned (or when the flavor has reached your desired level), strain and reserve.
When the tomato sauce is done, drizzle in the basil-garlic oil (start with half of it, taste, then add the rest to taste...it's gonna be a little spicy!). Taste, and adjust seasoning as needed.
To cook the spaghetti, bring large pot of amply salted water to a boil. Cook the spaghetti/pasta (1 lb) until just shy of al dente (just slightly underdone) and drain, but be sure to reserve 1/2-1 C of the pasta cooking water.
Add the cooked pasta to the sauce with a small ladle of the pasta water, and cook over med-hi heat, stirring/tossing the pasta and sauce together until the pasta is just tender (if sauce seems too thick, add a little more of the pasta cooking liquid to adjust it). Remove pan from heat and toss in the butter, basil, and cheese in the same manner (stirring/tossing with gusto)...the pasta will take on an orange hue.
Serve immediately with a little added fresh cheese as desired.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
)
While the home version may not exactly match his $24-for-3-ounce portion at Scarpetta (a dish he's quipped is helping send his kids to college), it likely comes pretty darn close. 
