Chef Scott Conant’s tomato basil spaghetti is my favorite spaghetti of all time. It’s actually one of the best bites I’ve ever eaten. It might seem strange than I’m making such a big declaration about something as simple as spaghetti. I would have thought the same thing until I tasted it at Scarpetta.
It’s hard to describe, you really just have to try it out for yourself. The fresh and thick pasta noodles are perfectly cooked. The sauce is slightly spicy, very creamy, and not like any other tomato sauce I’ve ever eaten. Chef Scott Conant’s recipe seems to transcend the tomatoes. The sauce lacks the acidity and tartness of normal tomato sauces and is more an orange hue rather than red.
Since we can’t afford to eat at Scott Conant’s restaurant, Scarpetta, all the time, we began making the spaghetti at home.
While running errands a few weekends ago, we noticed that Royal India Del Mar is now open for lunch on weekends. It previously had served a lunch buffet on weekdays but was only open for dinner on weekends.
The weekday lunch buffet is $9.99 per person. On weekends, they offer a champagne brunch so it is $14.99 per person and it comes with a glass of champagne. Mr. K and I were actually not interested in champagne and were hoping there was a discount if we opted out, but no such luck. So instead, we were able to substitute mango lassis for champagne.
Once we sat down, we were served with complimentary warm naan.
Then we went to load up our plates. There was a decent selection of offerings.
I have one more Halloween themed treat to share. This is a twist on traditional caramel popcorn balls, which I always find way too sweet. So to fix that, I made cheddar and caramel popcorn balls.
These are also super easy to make, so it’s perfect for an upcoming Halloween party. It’s like making rice krispies treats but with popcorn instead of cereal.