Recipe courtesy of Chris Fischer and Amy Schumer

Spaghetti Pomodoro

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 25 min
  • Yield: 4 servings
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Kosher salt

1 pound spaghetti

2 cups Baked Tomato Sauce, recipe follows, warmed

2 cups loosely packed fresh basil, roughly chopped

3 ounces Parmesan cheese, grated, plus more for serving

Baked Tomato Sauce:

1/2 cup olive oil

6 cloves garlic, smashed

3 pounds tomatoes, quartered

Kosher salt

One 28-ounce can whole peeled tomatoes

3 tablespoons salted butter


  1. Bring a pot of water to a boil and salt generously. Add the spaghetti to the boiling water and cook until al dente according to the package directions. Drain and toss well in the Baked Tomato Sauce with the basil and Parmesan cheese. Season with salt as needed. Serve with more cheese grated over the top.

Baked Tomato Sauce:

  1. Preheat the oven to 400 degrees F.
  2. In a large ovenproof saucepot over medium heat, heat the olive oil. Add the garlic and saute until just beginning to brown, about 2 minutes. Add the fresh tomatoes and some salt. Smash the tomatoes into the pot until they have released some of their juices, raise the heat to high and cook until the juices have reduced slightly, about 5 minutes. Add the canned tomatoes and a little more salt, stir everything to combine and then place the whole pot in the oven. Bake until reduced by about a quarter, about 30 minutes. Allow to cool for 30 minutes, then puree in a blender or food processor with the butter. 
  3. Makes enough to serve with 2 pounds of pasta
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