Date: Mon, 16 Aug 1993 01:05:55 GMT
4 garlic cloves, minced 3 tablespoons extra-virgin olive oil 3 pounds tomatoes -- peeled, seeded and chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon chopped fresh mint leaves, or more to taste 3/4 pound spaghetti In a large skillet, place the garlic and 2 talespoons of the oil. Cook over low heat until the garlic is fragrant, about 2 minutes. Increase the heat to high and cook until the garlic is golden, about 10 seconds longer. Add the tomatoes and cook over high heat, stirring occasionally, until the sauce is thick but chunky and some tomato liquid still remains, about 10 minutes. Turn of the heat and season with the salt, pepper and mint. In a large saucepan of boiling salted water, cook the spaghetti until tender but still firm, about 8 minutes. Drain and toss with the remaining 1 tablespoon olive oil. Reheat the sauce over moderate heat. Place the pasta in a large serving bowl and toss with a third of the sauce. Pour the remaining sauce over the spaghetti; toss lightly and serve.
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