Spaghetti with garlic oil and tomato

1 servings

Ingredients

Quantity Ingredient
½ pounds Spaghetti
3 larges Garlic cloves; sliced thin
; lengthwise
2 tablespoons Olive oil
3 tablespoons Finely chopped fresh parsley leaves
⅓ cup Canned tomato puree

Directions

In a large saucepan of salted boiling water cook the spaghetti until it is al dente. 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 puree, and salt and pepper to taste, and cook the sauce, stirring, for 1 minute. Keep the sauce warm. Ladle out and reserve about ⅓ cup of the pasta water, drain the spaghetti, and add it to the sauce with ¼ cup of the reserved water. 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.

Serves 2.

Gourmet March 1992

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