Pan-roasted garlic is stirred with spaghetti, balsamic vinegar, tomatoes and a medley of dried basil, marjoram and oregano in this quick and easy dish. The heat from the spaghetti warms the fresh tomatoes, and grated Parmesan finishes the dish.
INGREDIENTS (for 8 servings):
- 1 pound spaghetti
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- salt to taste
- ground black pepper to taste
- 4 cups canned whole tomatoes, crushed
- 1/4 cup dried basil
- 1 tablespoon dried marjoram
- 1/4 cup balsamic vinegar
- 1/4 pound grated Parmesan cheese
In a large skillet over low heat saute the garlic in the olive oil. Continue to simmer and stir for approximately 15 minutes, or until light brown. Be careful to not burn the garlic. Set pan aside to cool.
In a large pot with boiling salted water cook spaghetti until al dente. Drain, reserving 1/2 cup of the cooking water and add it to the pan with the cooked garlic. Season with salt and ground black pepper.
Put drained pasta into garlic pan and incorporate tomatoes, dried basil, balsamic vinegar, and spice mixture.
Transfer pasta dish to a heated serving platter. Top with grated Parmesan cheese and serve immediately.