Spaghetti with Garlic, Olive Oil, and Tomato Paste

Slideshow: Fast Weekday Pastas

  • Servings: 2

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  • 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

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

Aggregate Rating value: 4

Review Count: 6185

Worst Rating: 0

Best Rating: 5

Author Name: Erin Garrison

Review Body: Extremely good, though I find this recipe is a bit too oily and salty for my taste. If I make this again, I'll be reducing the amount of oil in the 'sauce', perhaps even by half if the texture doesn't take too large a hit, and either reducing or eliminating the process of salting the water before cooking the noodles. I may also add more basil in the future, as I really appreciate the flavor and freshness it provides.

Review Rating: 4

Date Published: 2016-10-24