Okay, yes, on the show it’s made by an “award-winning chef,” but in real life, it’s a breeze to make.
If you, like me, have recently had a drink Bear on Hulu so damn fast that you’re still dizzy, I’m willing to bet you’re one of those three things: exhausted (Episode 7, am I right?!), full as hell, or hungry. For me, it’s definitely the last one – or frankly, a bit of everything – and I can’t imagine being alone.
Over the course of eight quick episodes, Chef Carmi (played by unscrupulousJeremy Allen White and his kitchen staff make food that I easily categorize as “Die to Eat”. Of course, there are hearty Italian beef sandwiches dripping in savory dishes. yusand then there’s short ribs braised in Sydney Coke, which are literally free living in my brain. Hell, I’d even gobble up a bowl of Tina’s herb mashed potatoes!
Some context is needed here, but again, no real spoilers. Let’s just say that the dish itself becomes one of the most important plot points of the season. (If you know, you know.) When Carmi first starts running his late brother’s restaurant, he flatly refuses to serve his “underseasoned, oversalted mash” of spaghetti, even though it was apparently a bestseller.
Eight episodes later, Carmi, well, “stumbles” on her brother’s written recipe for in spaghetti and decides to cook and serve them for his staff’s family dinner, albeit with some liberties. (To be clear, when I say “recipe” I basically just mean a list of three ingredients.)
I thought to myself If this pasta is so delicious that it makes someone see the dead, it must be next level. So, yes, I decided to recreate it at home… and I am very, very glad i did. Now that I’ve tried it, I can safely say that this is my new favorite marinara sauce.
Come up with a recipe that would consist of more than just three ingredients. [lovingly] scrawled on the index card, I basically watched the scene where he does it a million and five times. While some of the elements are filmed, most of the spaghetti cooking actually happens off-screen, so I put on a recipe developer hat to fill in a lot of the gaps.
Here’s what I came up with. First, the ingredients.
On their own, San Marzano’s canned tomatoes are pretty darn good too. Bearplot – again, IYKYK – but if you can’t find them or don’t want to splurge on imported products, use any canned tomatoes you can find. The result will be just as delicious.
STEP #1: Prepare the basil and garlic oil.
You want your basil garlic oil to look like this before you take it off the heat.
STEP #2: Brown the butter and fry the onion.
(How golden brown? This golden brown.)
STEP #3: Prepare the tomato sauce.
STEP #4: Puree the basil oil.
As for the texture, you want the mixture to look something like this after processing.
STEP #5: Last step guys! Mix the basil oil mixture with the sauce during the last 10 minutes of the cooking time.
To serve, toss 1 pound of al dente spaghetti into a saucepan and pour sauce over thoroughly. As with most pasta dishes, I would very We recommend reserving 1/2 cup pasta water for the sauce – this helps distribute the sauce more evenly, and the starch will eventually thicken the sauce.
A generous pinch of Parmesan cheese and a few spare basil leaves really lifts your spirits, IMHO, but don’t be discouraged if you don’t have them.
This is good. REALLY very good. Like, “the new favorite pasta” is good. Now I fully understand the beaming smiles of everyone in Carmi’s kitchen as they devoured this dish…because it was very similar to me when I took my first bite.
If you get a chance to try this recipe for yourself, let me know what you think of it in the comments below! ⬇️
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