Serves 4
Comfort food, in reasonable portions.
1 pound whole wheat spaghetti
1 tablespoon extra virgin olive oil, plus more for drizzling
10 cloves Garlic Confit (here)
2 cloves garlic, thinly sliced
¼ cup white wine
1½ cups Tomato Sauce (here), left chunky
8 basil leaves, chopped
Cook the spaghetti according to package instructions. Drain.
Combine the oil, garlic confit, and sliced garlic in a large saucepan over medium heat and sauté until the garlic slices are soft and fragrant. Add the wine and cook until the liquid is reduced by half.
Add the tomato sauce and cook until it is reduced by half. Toss the drained pasta in the sauce and let it sit briefly on the heat, stirring occasionally, until the liquid is thoroughly absorbed and the sauce clings to the pasta. Drizzle with olive oil and toss in the basil leaves. Serve warm.
NOTE: Adding sweet herbs at the end of the cooking process allows them to bloom in the heat of the sauce. Releasing their fragrances is like breathing spring into the dish.