Scarpetta Spaghetti Sauce
January 17th, 2011|Filed Under Pasta, Recipes

PinExt Scarpetta Spaghetti Sauce

Scarpetta Spaghetti Sauce 600x400 Scarpetta Spaghetti SauceWith all the sites such as Yelp, Menu Pages and CitySearch — not to mention apps like Urbanspoon — it’s pretty hard to gauge where to get the best restaurant reviews. Most of the time, the reviews are all over the place, making it really difficult to differentiate from a good restaurant and a bad restaurant.

When planning a trip to a new city, most of us try to find just the right spot by searching out great reviews at a decent price. I cannot tell you how many times I’ve gone to places and can’t believe anyone would recommend it. Who are these people writing the reviews? I’ve learned to automatically assume the first 10 reviews are done by the owner or their family members, so I discount them. I now ignore any review that describes a dish or restaurant as “AMAZING!!!!!!!!!!” or “simply the BEST!!!!” My new tactic is to post on Facebook where I’m going or what I’m looking for and wait for the recommendations. At least I know where they’re coming from.

Very rarely do I find a review of a dish that lives up to its name. While in Miami, I got to check out Scarpetta (also in New York). I’ve heard about it for a while now and even saw Ted Allen on The Food Network discussing it. The food was good overall, but their spaghetti with tomato sauce was really good. Very simple, but the cheese and butter make the sauce so creamy and soft that is just tasted so good. Luckily, they’ve gotten so much press about it that it was easy to find a recipe online. Since I’m fat, I added a bit more butter and parmesan cheese. Also, I used 2 cans of whole tomatoes instead of fresh ones.

Taken from ABC News

Recipe: Scarpetta Spaghetti Sauce


  • About 20 ripe plum tomatoes
  • About 1/3 cup extra virgin olive oil, plus more to finish the dish
  • Pinch of crushed red pepper
  • Kosher salt
  • Black pepper, freshly ground
  • 1 tablespoon unsalted butter
  • 1 ounce Parmigiano-Reggiano, freshly grated (about 1/2 cup)
  • 6 to 8 fresh basil leaves, cut thinly crosswise into a chiffonade
  • 1 pound spaghetti, either high-quality dry or homemade


  1. To peel the tomatoes: Bring a large pot of water to a boil. Have a large bowl of ice water nearby. Cut a small X on the bottom of each tomato. Ease about five tomatoes in the pot and cook, let boil for about 15 seconds, and then promptly move them to the waiting ice water. (Do this with the remaining tomatoes.) Pull off the skin with the tip of a paring knife. If the skin sticks, try a vegetable peeler using a gentle sawing motion. Cut the tomatoes in half and use your finger to flick out the seeds.
  2. To cook the tomatoes: In a wide pan, heat the 1/3 cup of olive oil over medium-high heat until quite hot. Add the tomatoes, red pepper flakes, and season lightly with the salt and pepper. (I always start with a light hand with the salt and pepper because as the tomatoes reduce, the salt will become concentrated.) Let the tomatoes cook for a few minutes to soften. Then, using a potato masher, chop the tomatoes finely. Cook the tomatoes for 20 to 25 minutes, until the tomatoes are tender and the sauce has thickened. (You can make the sauce, which yields about 3 cups, ahead of time. Refrigerate it for up to 2 days or freeze it for longer storage.)
  3. To serve: Bring a large pot of amply salted water to a boil. Cook the spaghetti until just shy of al dente. Reserve a little of the pasta cooking water. Add the pasta to the sauce and cook over medium-high heat, gently tossing the pasta and the sauce together with a couple of wooden spoons and a lot of exaggerated movement (you can even shake the pan) until the pasta is just tender and the sauce, if any oil had separated from it, now looks cohesive. (If the sauce seems too thick, add a little pasta cooking liquid to adjust it.) Take the pan off of the heat and toss the butter, basil, and cheese with the pasta in the same manner (the pasta should take on an orange hue) and serve immediately.

Number of servings (yield): 4

Meal type: dinner

Microformatting by hRecipe.

9 Responses to “Scarpetta Spaghetti Sauce”

  1. Pingback: Scarpetta Spaghetti Sauce | My Social Chef | TOPCOOKINGREVIEW.COM

  2. I love a giant bowl of pasta, and the flavours in this dish sound fresh and delicious. Thanks for sharing.

  3. Hazis says:

    Stayed at Fountaineblue in Maimi,Had to have dinner at Scarpetta’s twice because the wife loved the pasta.Keep up good work.

  4. bletebzz says:

    you are not fat. you are plesantly round. :)
    yummy recipe too.

  5. Sandra Arizmendi says:

    Thanks for the recipe. Scarpetta’s does remind me of ‘good’ Italian, especially here down South. Next time you’re in town, let me know there are a few pretty good places if you’re willing to burn off some calories…. driving!

  6. beba says:

    i love this dish!

  7. Deborah says:

    Your recipes ARE fattening but you are NOT fat. ( I have seen your photos) Do you make your poor mother taste everything you dream up? Retire her and give me the spoon.

  8. As i read see and read the ingredients, its something wonderful because its something more on high quality which can really make the spaghetti tasteful.

  9. Meghan says:

    Yum! I’m heading to Scarpetta in the city next week and I think I know what I’ll be ordering…

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