Twelve cloves of garlic are sautéed in olive oil until golden brown – that sounds like a lot of garlic.
The taste mellows once the garlic has completely melted into the tomato sauce. It’s what gives the sauce a sweet, nutty flavor and sublimely creamy texture.
This dish is an old standard in our house. We frequently cook it when nothing else is around – it can be made using only pantry staples. The recipe is based on a recipe from my all time favourite Italian cookbook: Verdura, by Viana la Place. —tortellini
extra-virgin olive oil
garlic cloves, peeled and lightly crushed
28-ounce can imported Italian tomatos, coarsely chopped, juice reserved
Place the olive oil and the garlic cloves in a medium sauté pan. Cook over medium-low heat for about 10 Minutes until the garlic is soft and a light golden-brown. Stir frequently to prevent sticking and don’t brown too much because garlic gets bitter easily. Add the tomatoes and their juices, salt and pepper. Cook until a sauce forms for about 30 minutes, lightly crushing the whole tomatos with the back of a spoon. Add the optional capers during the last minute of cooking.
Meanwhile cook the pasta in abundant salted boiling water. Drain well and place in a pasta serving bowl. Add the sauce, toss well and serve immediately.