Fresh Tomato Sauce with Mint and Garlic on Spaghetti

From: (Stephanie da Silva)

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 

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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