12 oz Spaghetti – We extrude our own spaghetti from whole wheat flour from Hayden Mills, however, there are plenty of good organic options available at your local grocer. 2 tbsp olive oil 4 cloves garlic – sliced 2 lb Whole peeled, organic, fire-roasted Roma tomatoes. 2 cups of red wine 6 oz guanciale, 1/4″ dice or batons – we make our own guanciale, but we suggest you purchase guanciale at or at your local specialty grocer. 1/2 tsp chili flakes 3 sprigs basil – stems removed 6 whole fresh Roma tomatoes, diced and seeded 1/4 lb Pecorino Cheese (optional)
At Woods Hill Table we believe in sustainability through the dismantling of factory farming and the revival of family-owned farms. All of the proteins featured on our menu are organically managed, pasture raised and grass-fed on our own 360 Acre farm, The Farm at Woods Hill, located in Bath New Hampshire USA. Our belief in proper animal husbandry is fully expressed through the approachable dishes created by Chef Charlie Foster at our restaurant located in Concord Massachusetts and our sister restaurant Adelita.
Take half the garlic slices, and sweat out in 2 tbsp of olive oil. Strain the peeled Roma tomatoes from their juice – Saving the juice! Add the strained tomatoes to the sweating garlic and cook until excess liquid has evaporated.
Add Red Wine and reduce by half. Add the saved juice from the tomatoes – reduce by half. Pass the sauce through a food mill for a finer consistency, or leave as is for a more rustic sauce
Bring a large pot of salted water to a boil. Cook spaghetti per manufacturer’s instructions or until just ‘al dente’. In a separate pan on medium heat, add guanciale and render out fat until crispy and caramelized.
Lower heat to medium-low then add remaining garlic slices, chili flakes, and basil leaves. Toast for 1 minute or until aromatic (do not let the garlic burn). Add the fresh diced Roma tomatoes and the sauce and let simmer for 2-3 minutes so the flavors develop.
Add cooked spaghetti and serve immediately. Using a vegetable peeler, shave raw Pecorino cheese on top of the pasta and enjoy.
Woods Hill Table