From My Kitchen: Spaghetti Diavolo

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:

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.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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