Spaghetti with Garlic, Olive Oil, and Tomato Paste

Slideshow: Fast Weekday Pastas

  • Servings: 2


  • 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)

How to make this recipe

  1. Fill a stockpot with 6 quarts of water, cover and bring to a boil.

  2. 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.

  3. 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.

  4. 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.

Suggested Pairing

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.

Contributed By Published October 1996

Related Video

More Videos
How to Poach Eggs in a Strainer

488059 recipes/spaghetti-with-garlic-olive-oil-and-tomato-paste 2013-12-06T23:50:11+00:00 George Germon, Johanne Killeen italian|pasta-and-noodles|2|fast|vegetarian|weeknight-dinner october-1996,spaghetti with garlic olive oil and tomato paste,quick pasta dinner,Italian food,Al Forno,Johanne Killeen,George Germon recipes,spaghetti-with-garlic-olive-oil-and-tomato-paste 488059