- Tomato base:
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoon Chopped garlic
- 2 teaspoons Chopped shallots
- 4 cups Tomato concasse
- 1 tablespoon Sugar or honey, optional
- 1 teaspoon Kosher salt
- 2 teaspoons Tomato paste
- 1 teaspoon Chopped fresh thyme leaves
- Sauce:
- 1/4 cup Extra-virgin olive oil
- 5 ounces Double-Blanched Garlic, sliced
- 2 cups Tomato concasse
- 2 cups Tomato Base
- 1/4 cup Chopped fresh basil leaves
- 1/4 teaspoon Kosher salt
- 12 ounces Fresh or store bought angel hair pasta
- 1/4 cup Chopped fresh flat leaf parsley leaves
- Sprigs of fresh basil leaves, for garnish
- Freshly grated Parmesan cheese
- Make a Tomato Base: In a 12-inch skillet, over medium high heat, heat the olive oil.
- Saute the garlic and shallots just until they start to color.
- Add the 4 cups of tomato concasse, sugar, if necessary, and salt and cook over medium heat until reduced by half, stirring occasionally.
- Stir in the tomato paste and chopped thyme and set aside.
- Bring a large stockpot of salted water to a boil.
- Make the sauce: In a clean 12-inch skillet or saute pan over medium high heat, heat the olive oil.
- Saute the garlic, stirring often, until it is lightly golden in color, about 2 minutes.
- Remove the skillet from the heat and stir in the 2 cups of tomato concasse, the reserved 2 cups of Tomato Base, the 1/4 cup chopped basil, and the salt.
- Return the skillet to the heat and simmer over medium-high heat until some of the moisture from the tomatoes evaporates, 3 to 4 minutes.
- When ready to serve, add pasta to the pot of boiling water and cook until it is al dente, about 1 minute for fresh pasta (cook packaged pasta according to the directions on the box).
- Drain the pasta and add it to the sauce with the chopped fresh parsley.
- Gently stir to heat through and coat the pasta with sauce.