Spaghetti with Garlic, Olive Oil, and Tomato Paste

1. 1

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

2. 2

   In a nonreactive skillet large enough to hold the pasta, combine the olive oil, tomato paste, garlic and 1 teaspoon salt.

3. 3

   Cook over moderately low heat, stirring occasionally, until the garlic is golden, about 5 minutes.

4. 4

   Remove from the heat.

5. 5

   Add 3 1/2 tablespoons kosher salt to the water and add the spaghetti.

6. 6

   Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.

7. 7

   Drain the spaghetti, add it to the skillet and toss well.

8. 8

   Add the parsley and basil and toss again.

9. 9

   Transfer to plates, garnish with the scallions and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.