Prep 45 mins
Cook 3 hrs
This is definitely a make ahead recipe because it takes a while to make this.
For the roasting oil
- 2 potatoes, cubed
- 1⁄4 cup extra virgin olive oil
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon oregano
For the tomato sauce
- 1⁄2 teaspoon rosemary
- 5 cups canned Italian plum tomatoes
- 8 basil leaves, slivered
- 2 onions, quartered
- 1 carrot, chopped
- 2 tablespoons extra virgin olive oil
- 1⁄4 cup dry red wine
- 1 teaspoon tomato paste
- 1⁄4 teaspoon cayenne pepper
For the spaghetti
- 1 lb spaghetti
- Make the roasting oil: Brown the potatoes in a pan with the olive oil, thyme, and oregano over a medium flame.
- Remove the potatoes and let the olive oil cool.
- Serve the potatoes with meat or poultry; reserve the roasting oil for the spaghetti.
- Make the tomato sauce: Drain 1 cup of liquid from the canned tomatoes; mix the liquid with half of the basil leaves and set aside.
- Break the tomatoes up with a wooden spoon.
- In a large non-stick pan, add all the remaining ingredients to the tomatoes.
- Bring to a boil on the lowest flame possible and continue to boil for 10 minutes, covering the pan with a splatter screen.
- Lower the heat and cook for 3 more hours, stirring every 30 minutes.
- Leave the sauce to cool, then purée it in the food processor until smooth.
- Add salt to taste, stir in the liquid that was set aside, and cook for another 10 minutes.
- Cool and refrigerate.
- Make the spaghetti: Cook the spaghetti until al dente in a large pot of boiling salted water.
- Strain and place under cold running water for 10 minutes.
- Meanwhile, prepare a tray large enough to hold the spaghetti in a thin layer and pour two-thirds of the roasting oil into it.
- Drain the spaghetti thoroughly, and mix it with the roasting oil in the tray.
- Mix the spaghetti with your hands until each strand is lightly coated with the oil.
- Add the remaining roasting oil if the spaghetti is not well coated.
- Cover the tray and keep it in the refrigerator, mixing every 24 hours, until ready to serve.
- Serve the pasta with the tomato sauce on the side.
- Keep in mind that since the sauce is cold, you will have to use much more of it than if it were warm.
- Serves 4.