Thursday, March 26, 2015

Spaghetti With Garlic and Basil Oil

 But first, look what I found at my grocery store the other day!  One of my favorite things in the entire world.....passion fruit.  We don't get them here very often but when we do, I splurge and buy some for myself.

 These are from New Zealand.  If you have never eaten one, you should give them a try if you ever see them.  Mmmmmm!!!  Looks like snot, tastes like heaven! I once was on a trail ride in a rainforest in Hawaii and there were passion fruits growing all around me.  I could pluck them off the trees as I rode by.  It's one of my fondest memories.

 Now to the spaghetti.  Pour 1/2 cup of olive oil into a heavy sauce pan.  Add 8-10 cloves of garlic in their skins, a sprinkling of red pepper flakes and a bunch of basil.  You can split the stalks with a knife and use them.  Bring to a low simmer and cook for about 20-30 minutes.  Turn the heat off and let it cool.  The longer it sits, the more the flavor will be infused.

 Make a simple tomato sauce.  I had this one frozen from last summer.

 When you are ready to use the oil, drain the solids.  Squeeze the garlic out of their skins, chop it and add it to the tomato sauce.

 Set the oil aside.

 Cook a box of spaghetti to slightly less than al dente and mix it with the warm tomato sauce.  Sprinkle in some diced fresh basil.

 Place a serving in a bowl.

 Drizzle it with the infused oil.

 Sprinkle it with some freshly grated Parmesan cheese.

Mangia!
 Save the extra oil to use in many other ways.  It makes a good dipping sauce for fresh bread.