- 1/4 cup extra-virgin olive oil
- 2 tablespoons tomato paste
- 1 1/2 teaspoons minced garlic
- Kosher salt
- 1/2 pound imported dried spaghetti or spaghettini
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon finely shredded fresh basil
- Finely julienned scallions, for garnish (optional)
- Fill a stockpot with 6 quarts of water, cover and bring to a boil.
- In a nonreactive skillet large enough to hold the pasta, combine the olive oil, tomato paste, garlic and 1 teaspoon salt. Cook over moderately low heat, stirring occasionally, until the garlic is golden, about 5 minutes. Remove from the heat.
- Add 3 1/2 tablespoons kosher salt to the water and add the spaghetti. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.
- Drain the spaghetti, add it to the skillet and toss well. Add the parsley and basil and toss again. Transfer to plates, garnish with the scallions and serve immediately.
A red wine with bright fruit flavors or a white wine with high acidity would work well. Choose either an Etna Bianco or Etna Rosso from Sicily.