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

1 Comment
  • jane

    January 9, 2020 at 10:11 AM Reply

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

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