Spaghetti with Toasted Garlic-Tomato Sauce

By Lovestobake

Ingredients

• 1 ⁄4 cup Olivier Toasted Garlic Oil
• 2 lb. ripe tomatoes, peeled, seeded and
• chopped
• 1 ⁄8 to 1⁄4 tsp. crushed chili flakes
• 1 cup pitted black olives
• 1 cup grated Parmigiano-Reggiano cheese
• Salt, to taste
• 1 lb. spaghetti
• 1 ⁄2 cup chopped fresh basil

Details

Servings 4

Preparation

Step 1

In a large sauté pan over medium-high heat, warm the garlic oil. Add the tomatoes and chili flakes and cook, stirring occasionally, until the tomatoes break down and form a chunky sauce, about 10 minutes. Stir in the olives and half of the cheese, and season with salt. Reduce the heat to low and keep the sauce warm.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta, add to the sauce and increase the heat to medium. Using tongs, toss the pasta with the sauce, then transfer to a warmed large serving bowl. Garnish with the basil. Serve immediately and pass the remaining cheese alongside.