The pasta is homemade. But the key is the sauce, Mr. Conant said: “Peel and seed tomatoes, cook ’em for 45 minutes, then put an infused olive oil inside it, which that fat content, I think, is really important for the palatability of it, the perfume. The oil consists of an infusion of basil, crushed red pepper and garlic. And that’s it. The idea is, we cook it in a big pot, so then when we heat the sauce up per order, we do it in a sauce pan so there’s a larger surface area, so that it still maintains its freshness. And then we just toss the pasta inside of it, finish it with a little bit of butter and a touch of Parmesan cheese, and then the last thing that goes into the pan is the first flavor, the basil.”
As long as he keeps turning out the pasta, we'll allow the guy to be a little cocky.