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
salt and freshly ground black pepper to taste
small handful of capers, optional
dried penne or similar pasta shape
In This Recipe
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.