This mouthwatering recipe has proven itself over and over after almost twelve years.
Twelve years. That's pretty significant. I can think of a lot of things that I loved to eat twelve years ago that I don't really like anymore.

I first found the recipe in Food and Wine magazine and used to make it when I was living alone, eat half and save the rest for lunch (or sometimes breakfast) the next day.
My husband first tasted it about five years ago and to my amazement, thought it was just ok. Then I made it again about a year later and he loved it! (and asked why on earth I'd never made it for him before!)


© Gio JL

So, without further ado...with twelve years of tried and true and tasty years behind it.
Spaghetti With Garlic, Olive Oil and Tomato Paste
serves 2
from Food and Wine magazine, October 1996
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)

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

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.

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.

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.