Simple tomaio basil marinara with spaghetti. One of the world’s best foods. Simple, fresh, light, delicate, flavorful, and classic. 


  • 8 Roma Tomatoes
  • 5 cloves garlic, crushed and peeled.
  • 1 bunch basil, about 2 tbsp chopped, the rest left as whole leaves.
  • 1/4 cup olive oil.
  • 1 tbsp butter.
  • 12 oz spaghetti noodles.
  • Salt and pepper.


  1. Boil a large pot of water and prepare an ice bath in a large bowl.
  2. Dunk tomatoes in water for about 1 minute, and then put into ice bath.
  3. Allow tomatoes to cool a bit, and then peel the skins off using your fingers. 
  4. Put tomatoes into cast iron skillet and cook on low/medium heat, mashing with a potato masher until to desired smoothness (I prefer them to be left a bit chunky). The tomatoes will take about 30 minutes to cook down, so mash when you stir.
  5. In small pan, combine olive oil, garlic, and basil and heat on the lowest heat possible. It should take about 10-15 minutes until the garlic begins to sizzle. When that happens, remove the basil and garlic and reserve the infused olive oil. 
  6. Bring water back up to a rolling boil, add salt and cook pasta until just shy of al dente.
  7. Add infused olive oil, salt, and pepper to sauce. Cook together for an additional 10 minutes, while pasta is cooking.
  8. Just before pasta is done, stir butter into sauce. 
  9. Using tongs, lift pasta directly into sauce and add about 1/2 cup of the cooking water.
  10. Garnish with reserved basil and serve!