Sometimes you just need a good old plate of pasta. Nothing fancy, no meat, no frills. One of New York City’s premier chefs is Missy Robbins. She has two restaurants in Brooklyn, I’ve been to Lilia, which I absolutely loved, and Misi is on my list. This recipe is based on a recipe of hers called Spaghetti Alla Chitarra with Diavolo Sauce. I wasn’t able to get my hands on all ingredients that were required (namely the specific pasta), but it’s all in the sauce, so it came out absolutely delicious. If you can get your hands on the pasta, please do, I’m sure it will only enhance the dish.
What you’ll need:
- 1/2 cup olive oil
- 11 garlic cloves (separated into 8 whole, and thinly sliced)
- 1/4 cup tomato paste
- 2 (32 oz) cans San Marzano tomatoes, drained and hand crushed, juice reserved
- 1 tbsp chili flakes
- 2 tbsp crushed Calabrian chili
- 1 tbsp Calabrian chili oil
- 1 tbsp fennel seed
- 5 sprigs fresh oregano
- 1 pound spaghetti
Heat a large heavy bottomed pan to low heat. Add olive oil and (8) garlic cloves and cook slowly on medium heat until soft and slightly caramelized to golden brown, about 5 to 8 minutes.
Add the (3) sliced garlic and sweat lightly, just until aromatic, no color. Add the tomato paste and cook until a deep rich color and until some of the oil has absorbed into some of it, about 3 to 5 minutes, Add the tomatoes and half the the preserved juice.
Add the chilies, wet and dry, and the fennel seeds. Cook for 45 to 60 minutes on a slow simmer, while occasionally stirring. Add the oregano in the last 5 minutes of cooking and remove when the sauce is done. Add cooked spaghetti and marry in the sauce.