Pantry Spaghetti

• 12 cup extra virgin olive oil
• 4 plump garlic cloves, finely minced
• 4 tablespoons tomato paste
• 1 teaspoon fine sea salt
• 1 lb dried spaghetti
• 4 tablespoons chopped fresh flat-leaf parsley (optional)
• 8 fresh basil leaves, cut into a chiffonade (optional)

1. Bring a big pot of water to a boil.
2. Heat the oil in a large skillet over medium-high heat.
3. Add in garlic and saute until it becomes golden; decease heat and immediately add the tomato paste to cool the pan and prevent the garlic from burning.
4. Stir in the salt; cook the mixture over low heat, breaking the tomato paste into small bits with a fork without trying to create a smooth puree.
5. When the tomato paste has become aromatic and darkened a shade, remove pan from heat.
6. Meanwhile, add a generous amount of salt to the boiling water; add in the spaghetti.
7. Cook at a rolling boil, stirring often, until the pasta is al dente.
8. Drain the spaghetti, add to the saute pan and toss to coat the pasta.
9. Garnish with parsley and basil, if you want; serve immediately.

extra virgin olive oil, garlic, tomato paste, salt, flatleaf parsley, basil

Taken from www.food.com/recipe/pantry-spaghetti-257353 (may not work)