Print This Recipe Written by Chacha on Nov 3rd, 2013 in Carrots, Italian, Meatless Main Dish, Onions, Pasta, Recipe, Tomatoes | No Comments

Servings: 4


•    10 to 12 large cloves garlic, minced
•    1/4 cup extra-virgin olive oil
•    6 tablespoons butter
•    1 (28-ounce) can crushed tomatoes
•    Crushed red pepper flakes, to taste
•    Kosher Salt
•    Freshly ground black pepper
•    ½ teaspoon Mexican or Greek dried oregano, crumbled
•    3 sprigs fresh flat-leaf parsley
•    1 carrot, cut into 3 pieces
•    1 bay leaf
•    1 pound spaghetti
•    ½ cup chopped fresh basil leaves, for garnish
•    1 cup freshly grated Parmigiano Reggiano cheese, for garnish


In a small saucepan, cook the garlic in the olive oil over lowest possible heat for 30 minutes. Stir occasionally to keep the garlic from drying out.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta to the boiling water. Cook until tender but still firm to the bite, stirring occasionally, about 10 minutes.

Melt butter in a medium saucepan over medium heat. Add tomatoes and red pepper flakes. Stir until well blended. Stir in the garlic-oil mixture. Season it with salt and pepper, to taste. Add oregano, parsley, bay leaf and carrots. Bring to a simmer. Reduce heat to lowest setting possible. Cover and cook for 30 minutes, stirring occasionally to prevent sticking and burning on bottom of pan.

Add the basil. Check for seasoning. Adjust if necessary. Discard the bay leaf and carrots. (Note: The sauce should be quite thick and homogenous. This sauce will keep for several days covered.)

Drain pasta. Toss with the tomato sauce. Add Parmesan and toss gently. Serve immediately.

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