Spaghetti in tomato sauce w/ crispy garlic and green olive oil

Spaghetti in tomato sauce w/ crispy garlic and green olive oil

Spaghetti with tomato sauce is the oldest thing on the menu, yet, it can still be exciting with a twist.  Whatever recipe of tomato sauce that you dug up from your ancestor’s grave should work fine, but I make mine with simply olive oil, garlic, fresh thyme, but most importantly, seasoned with fish sauce with a good pinch of sugar.  I reduce it down by 1/2 because thick tomato sauces agree with me.⁣

⁣Then in another small pot, I shave 5 cloves of garlic using a truffle shaver and performed the same task with equal amount of pitted green olives, welcoming the irregular shapes and broken pieces as they add a rustic character to an intuitive homey dish.  Two fillets of anchovies and enough extra virgin olive oil to flood all the ingredients later, I set the small pot over medium heat and fry until the garlics and olives become shriveled and slightly browned.  I immediately transfer everything into a bowl to escape the possibility of over-browning, and added a pinch of chili flakes to celebrate. ⁣

⁣Let your spaghetti that is still slightly under-cooked finish cooking inside the tomato sauce, allow proper introduction and chemistry between the two before pushing them onto the stage.  Then spoon the garlic-olive oil over the top, salty crispy and all that, and a few opened fresh cherry tomatoes with flakey sea salt to add juice and coolness.  Grated parmesan cheese, don’t forget that. ⁣


January 8, 2020


Cooking Out Loud

  • jane

    January 9, 2020 at 10:11 AM Reply

    Can’t wait to try this garlic chili crisp, thank you.

  • geometry dash

    December 9, 2021 at 12:09 PM Reply

    Dried persimmons aren’t available in the Chinese markets here yet do you think dried sweet potato will be ok?

  • slope

    January 11, 2022 at 5:13 PM Reply

    Spaghetti is a type of pasta (also known as spaghetti) in the form of small round strands, made from semolina-type flour and water. The most distinctive thing that distinguishes the “Queen of Italian cuisine” from other pastas is the semolina flour – made from the hardest wheat with amber color.
    Very good!

  • Rainy

    January 17, 2022 at 6:13 AM Reply

    Oh yes! I love spaghetti even though I’m not at all good with pasta, or rather it’s not good with me. I bloat. My DNA does not like western wheat products AT ALL. But what can you do? Spaghetti and a good home made tomato sauce made from home grown tomatoes, red, orange, yellow and black. Fabulous. And yes, leaving the spaghetti to cook farther in the sauce is something I try all the time to get my friends to do, especially for Carbonara (they like to cook the pasta fully and then add the sauce afterwards, they add cream to make it creamy, NO NO NO,) Putting the pasta into the sauce and cooking for a few minutes thickens it because of the starch, it gives it some extra flavour.
    On top of this the additional garlic….YES, You can never have too much garlic in a tomato sauce.
    I must add….NEVER overheat tomatoes. Never keep them in the fridge for that matter. Refrigeration RUINS the flavour of tomatoes. Keep them in a bowl in a cool place in summer, but this is a great recipe to use up all those tomatoes, also so easy to grow garlic if you live somewhere with winters cold enough to plant it (Even a pot on a cool windowsill is enough to grow great garlic but you must start it off outside when it’s cold so the bulbs split into separate cloves)
    I don’t have a pasta machine thingy, I use shop bought spaghetti or make my own lasagne and ravioli. My home made does not look fabulous and definitely not perfect, I haven’t made my own spaghetti yet but I’ve made tagliatelle and it was every bit as good as the fresh egg pasta from Waitrose.(posh English supermarket, not as posh as it used to be and doesn’t like Northerners)
    I love this recipe and will pass it on to my eldest son who loves pasta.

Post a Comment