Happy New Year! On this first Thursday of 2018, we will be celebrating National Spaghetti Day!
Spaghetti was historically recorded around the 12th century in Sicily by Muhammad al-Idrisi, Muslim historian and geographer who served at the court of Sicilian King Roger II. It was not until the 19th century that this dish became popular throughout Italy and abroad especially the United States. Currently, spaghetti has been modernized and mass produced where the ingredients are now sold in canned and boxed form at almost all supermarkets.
A few years ago I heard about the best spaghetti in New York City from various press such as the New York Times, CBS Local, Timeout, Zagat, Thrillist and Serious Eats. Scarpetta, located in the Meatpacking District has elevated the spaghetti dish made with tomato and basil by using butter. At a whopping cost of $26, the presentation and taste made every cent worthwhile.
Further research revealed that Serious Eats met with Scarpetta’s Scott Conant and watched him make this signature dish. The ingredients provided makes this dish potentially budget friendly. However, it is the technique that makes the dish what it is. Hopefully when the weather clears up, I’ll make the dish with the ingredients provided.
For those who don’t have access to the ingredients and more or less lazy, this dish can be made with three ingredients:
1) Pasta (I used Barilla Whole Grain Thin Spaghetti) = $1.00 on sale
2) Spaghetti Sauce (I used Victoria Low sodium tomato basil sauce) = $3.50 on sale
3) Butter (I used Earth Balance Organic Whipped Butter) = $3.50 on sale