- 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
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.