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Serves : 2

How to Make It

Step 1    

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

Step 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.

Step 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.

Step 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.

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