Pantry Spaghetti

1. 1

   Bring a big pot of water to a boil.

2. 2

   Heat the oil in a large skillet over medium-high heat.

3. 3

   Add in garlic and saute until it becomes golden; decease heat and immediately add the tomato paste to cool the pan and prevent the garlic from burning.

4. 4

   Stir in the salt; cook the mixture over low heat, breaking the tomato paste into small bits with a fork without trying to create a smooth puree.

5. 5

   When the tomato paste has become aromatic and darkened a shade, remove pan from heat.

6. 6

   Meanwhile, add a generous amount of salt to the boiling water; add in the spaghetti.

7. 7

   Cook at a rolling boil, stirring often, until the pasta is al dente.

8. 8

   Drain the spaghetti, add to the saute pan and toss to coat the pasta.

9. 9

   Garnish with parsley and basil, if you want; serve immediately.

No additional tips available.