Food & Cooking Recipes Appetizers Spaghetti with Fresh-Tomato Sauce and Serrano Peppers Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 14, 2018 Print Rate It Share Share Tweet Pin Email Servings: 4 This fiery pasta recipe from chef Alain Allegretti gets its heat from the serrano pepper, a small chile that is about twice as hot as a jalapeno. Ingredients For the Tomato Sauce 3 tablespoons plus 1 ½ teaspoons extra-virgin olive oil ⅔ cup finely chopped onion 2 cloves garlic, minced 1 serrano chile, ribs and seeds removed, julienned ½ cup tomato paste 3 cups quartered beefsteak tomatoes ½ cup peeled and quartered plum tomatoes 2 teaspoons herbes de Provence 1 bunch fresh thyme 1 bunch fresh flat-leaf parsley 1 bunch fresh basil 1 teaspoon sea salt For the Tomato Confit 20 cherry tomatoes 2 cloves garlic, minced 1 tablespoon plus 2 ½ teaspoons fresh thyme leaves ¼ cup olive oil Coarse salt and freshly ground pepper For Serving 1 ⅓ pounds spaghetti 1 tablespoon plus 2 ½ teaspoons sea salt 2 teaspoons minced serrano chile, ribs and seeds removed 2 tablespoons plus 1 ½ teaspoons freshly grated Parmesan cheese ⅔ teaspoon freshly cracked black pepper ½ teaspoon fleur de sel 2 teaspoons thinly sliced fresh basil Directions Make the tomato sauce: Heat olive oil in a medium Dutch oven over medium-high heat. Add onion, garlic, and chile; cook, stirring, until soft and translucent. Add tomato paste and cook, stirring, about 5 minutes. Add beefsteak and plum tomatoes to Dutch oven. Wrap thyme, parsley, basil, and herbs de Provence in a piece of cheesecloth, using kitchen twine to enclose. Add to saucepan and season with salt. Reduce heat to medium-low; cover and cook, stirring occasionally, until thickened, about 3 hours. Remove cheesecloth packet and discard. Using an immersion or standard blender, blend sauce until smooth. Strain sauce through a fine mesh strainer and return to Dutch oven; set aside. Make the confit: Preheat oven to 150 degrees. Fit a rimmed baking sheet with a rack and set aside. Place cherry tomatoes in a large bowl and add garlic, thyme, and olive oil; season with salt and pepper and toss to combine. Evenly spread tomatoes on prepared baking sheet and transfer to oven; bake for 3 hours. To serve: Bring a large pot of water to a boil over high heat. Add sea salt and return to a boil. Add pasta and cook, according to package directions, until al dente; drain. Meanwhile, place tomato sauce over medium heat and add chile, cheese, and tomato confit; season with cracked black pepper and fleur de sel. Stir to combine. Stir in pasta to coat with sauce and evenly divide between 4 serving plates. Top with basil and serve immediately. Rate it Print