Scarpetta Spaghetti Pomodoro

The signature dish at Scott Conant's Scarpetta restaurant is the Spaghetti Pomodoro, which is spaghetti in a simple tomato sauce.  I've had it, and it's excellent, but I don't know about the $24 price tag.  Fortunately, Conant has done demos of this dish on tv, so the home chef can replicate it pretty closely with a little bit of technique.  I wasn't completely faithful to his recipe, but it was very close, and the taste was spot on.  First boil 15-20 Roma tomatoes for a few seconds to loosen the skin, and then peel and seed them.  Then cook them down slowly in olive oil and fresh chopped garlic until it becomes a sauce.  The secret is to add a pat of butter at the end and whip some air into it with a wooden spoon to give it some lightness.  Finally, add the spaghetti and some torn fresh basil (he does a chiffonade of basil, sue me), let everything cook together for a minute or two, then serve.  I didn't make my pasta from scratch, but so long as you use a brand made with a bronze die -- DeCecco is a good one that is available in just about every reputable supermarket -- it still will be very good.  The final price tag on my dish?  Less than $5 to feed 2-4 people.  Avoiding a night out in Beverly Hills?  Priceless!