INGREDIENTS
1 pound (16 oz.) Pastaio Spaghetti or any of Pastaio's long pastas 4 ripe organic tomatoes preferably plum tomatoes
12 ounces San Marzano or organic whole tomatoes canned
2 tablespoons extra virgin olive oil
1/4 teaspoon crushed red chili pepper flakes
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese
8 fresh basil leaves well washed and dried, stacked and rolled into a cylinder and sliced thinly crosswise into a chiffonade
For the Basil-Garlic Oil:
1/4 cup extra virgin olive oil
8 whole cloves garlic
10 whole fresh basil leaves
1/4 teaspoon crushed red chili pepper flakes
INSTRUCTIONS
1. Bring a large pot of water to a boil. Season the water generously with salt and then add in the pasta.
2. Cook the pasta according to the package instructions. Reserve 1 cup of the pasta water before draining the pasta.
3.While your pasta is cooking, heat a few drizzles of olive oil in a small pan over medium heat. Stir in the breadcrumbs and toast them until golden brown, about 1-2 minutes.
4. Add the drained pasta back into the pot and add the tapenade, and ½ cup of the pasta water. Toss well to combine, adding additional pasta water if needed. Add in the cheese and ½ of the parsley. Season the pasta well with black pepper.
5. Pile the pasta onto serving plates and top each with cheese, parsley, and the thyme. Finish each with a drizzle of olive oil and dig in!
