Delfina’s Spaghetti

Name: Delfina’s Spaghetti
Yield: SERVES 2 OR 3 AS A MAIN COURSE, 3 OR 4 AS A FIRST COURSE
Ingredients: 1 (28-ounce) can peeled whole plum tomatoes (such as Di Napoli); 3 medium cloves garlic; Kosher salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil; 1/8 teaspoon chile flakes, more as desired; 14 large basil leaves; 8 ounces spaghetti; Freshly grated Parmigiano-Reggiano for serving

December 22, 2011

Delfina is one of my favorite restaurants in San Francisco, and it happens to be just two doors down from the Market! Although much of their menu changes daily, this spaghetti is always on offer, and I think it’s one of the best things they make. It’s a great example of how a few high-quality ingredients (most of them pantry items) can come together for a simple but nourishing meal. Chef-owner Craig Stoll was generous enough to share his recipe. Craig employs the classical Italian technique of par-cooking the pasta and then finishing the cooking with the sauce. This not only thickens the sauce but also lets the sauce cook into the pasta. He says, “The result should be juicy and shiny and full of flavor, but with no residual sauce. All of the sauce should be contained within the body of the spaghetti. The last bite of pasta should bring the last bit of sauce with it.”

Recipe notes

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