Columbia's locally owned weekly newspaper since 1963

By mikem@thecolumbiastar.com | on July 14, 2022

1 (8 ounce) package angel hair pasta 2 pounds tomatoes 4 cloves crushed garlic 1 Tbsp. olive oil 1 Tbsp. chopped fresh basil 1 Tbsp. tomato paste Salt to taste Ground black pepper to taste ¼ cup grated Parmesan cheese

Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.

Cook the pasta in a large pot of boiling salted water until al dente.

In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.

Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.

Variations: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

2 tsp. olive oil 4 garlic cloves, minced 2 Tbsp. butter 3 cups chicken broth, or more as needed ½ tsp. ground black pepper ¼ tsp. salt ½ pound spaghetti 1 cup grated Parmesan cheese ¾ cup heavy cream 1 ½ Tbsp. dried parsley

Heat olive oil in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in 3 cups chicken broth; add pepper and salt. Bring to a boil.

Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.

Add Parmesan cheese, cream, and parsley and mix until thoroughly combined. Serve immediately.

1 pound uncooked spaghetti 6 cloves garlic, thinly sliced ½ cup olive oil ¼ tsp. red pepper flakes, or to taste Salt and freshly ground black pepper to taste ¼ cup chopped fresh Italian parsley 1 cup finely grated Parmigiano-Reggiano cheese

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.

Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.

Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.

Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

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