- 1 1/2 pounds plum tomatoes
- 1/2 cup pine nuts (3 ounces)
- 3 small garlic cloves, crushed
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 pound spaghetti
- Basil leaves, for garnish
How to make this recipe
Bring a medium saucepan of water to a boil. Fill a large bowl with ice water. Using a sharp paring knife, mark an X on the bottom of each tomato. Add the tomatoes to the saucepan and blanch just until the skins start to peel, about 30 seconds. Transfer the tomatoes to the ice bath to cool. Peel and transfer to a blender.
In a small skillet, toast the pine nuts over moderately low heat, stirring, until golden, about 5 minutes. Add to the tomatoes in the blender, along with the garlic, grated cheese and 1/3 cup of olive oil; puree until smooth. Season with salt and pepper.
In a large pot of salted boiling water, cook the spaghetti until al dente; drain and transfer to a large bowl. Add the tomato sauce and toss to coat evenly. Drizzle the pasta with olive oil, garnish with cheese shavings and basil leaves and serve.
The sauce can be refrigerated overnight. Bring to room temperature before tossing with the spaghetti.
Tuscan Rosso di Montalcino, made from Sangiovese, is known as “baby Brunello.” Because it’s aged in-barrel for less time, it’s lighter and fruitier, and it’s terrific with tomato-based pastas.