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1
Blanch the tomatoes and remove the skins.
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2
Cut in half lengthwise and scoop out the seeds.
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3
Cut the tomatoes crosswise.
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4
Set aside in a bowl.
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5
Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly.
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6
Add tomatoes, salt, pepper and crushed red pepper.
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7
Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
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8
Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released.
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9
Be sure they are chopped and crushed fine, for a semichunky sauce.
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10
Simmer for 25 minutes over medium heat.
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11
While the sauce simmers, heat the water for the pasta.
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12
Cook the spaghetti in salted water about half of the way cooked.
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13
Drain, reserving some of the water.
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14
Taste the sauce and adjust the seasoning if necessary.
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15
Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente.
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16
If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
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17
At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese.
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18
Mix thoroughly until the pasta is an orangy color.
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19
Taste again and adjust the salt if necessary.
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20
Remove to a platter.
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21
Serve.
