Spaghetti with Garlic, Olive Oil, and Tomatoes

Serves 2 with leftovers.

INGREDIENTS

  • ¼ cup extra virgin olive oil
  • 2 T tomato paste
  • 1.5 tsp minced garlic
  • 2 medium fresh tomatoes (I like using different heirloom tomatoes), chopped
  • 4 whole scallions, thinly sliced (+ 2 more for garnish)
  • Sea salt
  • ½ lb. dried whole wheat spaghetti (suggested: DeLallo)
  • 2 T chopped fresh flat-leaf parsley
  • ½ c large, fresh basil leaves, torn
  • 1 tsp red pepper flakes
  • Black pepper to taste
  • Parmigiano-Reggiano, for serving

Bring a large pot of water to a boil.

In a skillet large enough to hold the pasta, combine the olive oil, tomato paste, garlic, scallions, red pepper flakes and 1 teaspoon salt (less if you're using a higher sodium salt). Cook over moderately low heat, stirring occasionally, until the garlic is golden—about 5 minutes. Remove from heat.

Salt the boiling water cook the spaghetti until al dente. Drain the spaghetti, add it to the skillet, and toss well. Add the parsley, fresh tomatoes, basil, and toss again.

Garish with julienned scallions. Serve with freshly grated Parmigiano-Reggiano cheese.

changed December 26, 2011