Spaghetti With Garlic Oil And Tomato
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
In a large saucepan of salted boiling water cook the spaghetti until it is al dente
2
While the spaghetti is cooking, in a large heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, being careful not to let it get too brown, stir the parsley, the tomato purée, and salt and pepper to taste, and cook the sauce, stirring, for 1 minute
3
Keep the sauce warm
4
Ladle out and reserve about 1/3 cup of the pasta water, drain the spaghetti, and add it to the sauce with 1/4 cup of the reserved water
5
Toss the spaghetti mixture over low heat for 1 minute, adding the remaining reserved pasta water if desired, divide it among 2 heated plates, and season it with pepper
6
In a large saucepan of salted boiling water cook the spaghetti until it is al dente
7
While the spaghetti is cooking, in a large heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, being careful not to let it get too brown, stir the parsley, the tomato purée, and salt and pepper to taste, and cook the sauce, stirring, for 1 minute
8
Keep the sauce warm
9
Ladle out and reserve about 1/3 cup of the pasta water, drain the spaghetti, and add it to the sauce with 1/4 cup of the reserved water
10
Toss the spaghetti mixture over low heat for 1 minute, adding the remaining reserved pasta water if desired, divide it among 2 heated plates, and season it with pepper