Comments on: Scott Conant’s Spaghetti with Tomato and Basil

By: kyung

kyung — Sun, 20 Jan 2013 00:51:49 +0000

I’m making this tonight btw. Perfect Saturday night meal.

By: kyung

kyung — Sun, 20 Jan 2013 00:51:16 +0000

Thanks for this tutorial! I was just wondering one thing…where’s the garlic? I thought Conant’s Scarpetta recipe called for garlic, but obviously I am wrong! Thank you for posting this though. I’m sure the recipe has changed over the years, and garlic is such an easy thing to add. All of the components are basically the same.

By: Alan

Alan — Mon, 28 Nov 2011 16:31:24 +0000

Thanks for posting, but noted it differed from him doing the recipes on camera for the No Reservations – Techniques show. This seems to be missing the garlic and and basil infused Extra Virgin Olive Oil he adds to the tomato sauce.

By: Back to the Classics: Tomato & Basil Pasta ala Scott Conant | Make Chow Not War

Mon, 26 Sep 2011 23:31:09 +0000

[...] around online a little bit I was able to find a few pages all offering up slightly different variations on the same basic sauce. I took a crack at the recipe earlier this evening and here’s how it [...]

By: hogan prezzi

hogan prezzi — Mon, 01 Aug 2011 03:00:48 +0000

What makes this dish great is how simple it is.

By: ravenouscouple

ravenouscouple — Thu, 09 Jun 2011 13:34:44 +0000

your brother is the best! this post solidifies that we won’t ever pay $22 for a bowl spaghetti..

By: anh

anh — Wed, 08 Jun 2011 00:07:06 +0000

Surprised that there’s no garlic in this rendition… I’ll give it a go, but with garlic though.

By: Kung Food Panda

Kung Food Panda — Tue, 07 Jun 2011 08:35:38 +0000

Thanks for having me over for lunch Cathy! It was quite dericious

I’m going to have to try the Scarpetta version and see how it compares. If it’s the same, then I’m going to try to make it at home!

By: VE

VE — Mon, 06 Jun 2011 17:14:29 +0000

What makes this dish great is how simple it is. The only part that’s hard to recreate at home is finding the time to peel and seed the tomatoes without a sous chef to do it for you. Dave is right- anyone can recreate it at home- the only secret here is that the fresher the ingredients the better- it exposes the biggest bit of slight of hand in the restaurant industry- if you start with great ingredients, all you have to do is let them be great without letting any elaborate plans get in the way.

By: elizabeth

elizabeth — Mon, 06 Jun 2011 17:13:25 +0000

This is really interesting because he published a tweaked version of it at Serious Eats NY. The heart of the dish still seems to be the same, but I thought you'd find the comparison interesting.