recipes from the escobosa kitchens


This is a modified recipe based on Craig Stoll's recipe from Delfina in San Francisco.

Source: Craig Stoll | Delfina


Ingredients for about 4 people

  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, smashed but whole
  • 1 28oz. cans peeled, whole San Marzano tomatoes
  • 1.5 cups water
  • ¼ bunch fresh basil leaves, torn into small pieces
  • ½ pound spaghetti, preferable Rustichella D'Abruzzo
  • Freshly grated Parmigiano-Reggiano cheese
  • Hot red pepper flakes to taste
  • Kosher salt
  • Freshly ground pepper to taste


  1. Heat the oil in a large, heavy, deep-sided saucepan over medium-low heat. Smash the garlic with the side of a chef's knife; sprinkle with salt. Add to the oil. Cover and cook slowly until tender but not browned, about 10 minutes.
  2. Meanwhile, remove the seeds from the tomatoes, breaking up tomatoes slightly with your hands. Add the tomatoes and their juices, along with the water to the saucepan. Increase heat to medium-high. Season lightly with salt, pepper and chile flakes. Bring to a boil. Skim the foam that rises to the top, being careful not to skim the oil. Reduce heat to medium-low and simmer for <strong>about 1.5 hours</strong>, stirring occasionally, until the sauce is reduced by about two thirds and the oil is emulsified in the sauce. Remove from heat.
  3. Pass two thirds of the sauce through a food mill fitted with the medium blade. Stir this puree into the remaining sauce, then stir in the basil.
  4. Cook the pasta in a large pot of boiling salted water for 6 minutes. Drain, reserving 3/4 cups of the cooking water.
  5. Choose a large, heavy skillet. Place a generous 1/2 cup of the sauce in the pan. Place over medium-high heat. Add 1/4 cup of the reserved cooking water to the skillet. Add the pasta to the skillet. Cook, stirring frequently, until the pasta is cooked through and sauce clings to the pasta, adding more cooking water if necessary. Adjust seasonings.
  6. Divide pasta among serving plates. Sprinkle with Parmesan.