Spaghetti with Toasted Garlic-Tomato Sauce
Spaghetti with Toasted Garlic-Tomato Sauce is rated
out of
5 by
1.
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
4
Serves 4 to 6.
To peel tomatoes, cut a shallow X in the bottom end of each one. Immerse the tomatoes in a pot of boiling water and blanch for 15 seconds. Using a slotted spoon, transfer them to a bowl of ice water to stop the cooking. Then use your fingers or a small knife to slip off the skins. To seed tomatoes, slice them in half crosswise (across the equator). Hold each half over a sink or bowl and lightly squeeze and shake it to dislodge the seeds, using your fingers if needed.
Ingredients:
- 1⁄4 cup Olivier Toasted Garlic Oil
- 2 lb. ripe tomatoes, peeled, seeded and
chopped - 1⁄8 to 1⁄4 tsp. crushed chili flakes
- 1 cup pitted black olives
- 1 cup grated Parmigiano-Reggiano cheese
- Salt, to taste
- 1 lb. spaghetti
- 1⁄2 cup chopped fresh basil
Directions:
In a large sauté pan over medium-high heat, warm the garlic oil. Add the tomatoes and chili flakes and cook, stirring occasionally, until the tomatoes break down and form a chunky sauce, about 10 minutes. Stir in the olives and half of the cheese, and season with salt. Reduce the heat to low and keep the sauce warm.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, add to the sauce and increase the heat to medium. Using tongs, toss the pasta with the sauce, then transfer to a warmed large serving bowl. Garnish with the basil. Serve immediately and pass the remaining cheese alongside.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, add to the sauce and increase the heat to medium. Using tongs, toss the pasta with the sauce, then transfer to a warmed large serving bowl. Garnish with the basil. Serve immediately and pass the remaining cheese alongside.
Serves 4 to 6.
Williams-Sonoma Kitchen.
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Rated 4 out of
5
by
Binkie from
Even better with a few additions
FIrst, I made my own pasta. My husband is a fellow who turns his nose up at a sauce without meat, so I added some mild italian sausage, crumbled it, browned it, then drained it on a paper towel to soak up any grease. I didn't have the toasted garlic oil so I used EVO, crush 3 fresh cloves of garlic, and minced about 1/3-cup of fresh sweet union and let that saute to bring out their flavors, added the chile flakes and tomatoes and let that cook into a nice sauce and added the sausage. Before adding the cheese I added a little red wine after allowing the sauce simmer a bit on low. It was a wonderful addition to this sauce, and my hubby LOVED it! I'll make this again and again, I'm sure.
Date published: 2012-10-28