Spaghetti at Delfina

If you're looking for an excuse to get together with your favorite gals and dine at the best restaurants in your city at least once a month, start a dinner club! To mix it up a bit, our crew takes turns picking a restaurant (that none of us have been to), starting with their assigned letter. Last night was my night and "D" was for Delfina (great recommendation Clayco). And it was amazing.

Who would have thought a simple spaghetti dish would be the highlight, but it most definitely was. I did a little search and found a couple recipes that claim to be just as good as the restaurant. Hmmm... I plan to find out for myself.

SF Delfina's Spaghetti

2 garlic cloves

(2) 28 oz. cans peeled whole plum tomatoes (such as Di Napoli)

3 cups water

kosher salt, to taste

freshly ground pepper, to taste

chili pepper flakes, to taste

fresh basil (leaves only) torn into pieces

1 lb. spaghetti

freshly grated parmigiano reggiano cheese

1. Open the can of tomatoes, work over the can an break open each tomato pulling out the seeds. Allow juice & seeds to fall back into can. Drop tomatoes into separate container as you work. When finished, squeeze tomatoes in your hand to break them up. Then strain juice over them, discarding seeds.

2. Smash garlic & smear it with salt. Heat oil, add garlic and stew slowly until soft and cooked, but not browned. Add tomatoes, their juice, water and season with salt, pepper and touch of chili flakes. Bring to a boil and skim foam but not the oil. Lower to quick simmer & cook uncovered until oil has emulsified with the rest of the sauce and reduced by two-thirds.

3. Remove from heat & pass 2/3 sauce through a food mill. Combine with reserved sauce and stir in basil leaves.

4. Cook spaghetti in lightly salted boiling water for 6 minutes. Add spaghetti to the sauce along with 1-2 tbsp of cooking water and bring to boil. Continue to cook rapidly for 5 more minutes. Adjust season with salt, pepper and chili flakes to taste. This process allows the pasta to actually absorb some of the sauce. Additionally, the pasta releases starch, which thickens the sauce and helps it cling to the pasta. Int his way, it doesn't run off the spaghetti and sit on the bottom of the bowl.

5. Top with freshly grated cheese.

Goodness that's intense! I'll report back shortly. But first let me make some other recommendations... try the Papperdelle in a pork sugo sauce and for dessert the coconut gelato, warm chocolate sauce and candied almond Profiteroles, although I'm told the Panna Cotta is to die for.

Another Delfina Spaghetti recipe from The Epicurean Zealot {here!}

Delfina Restaurant

3621 18th Street | SF

{Photo Credit: delfinasf.com | epicureanzealot.com }