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Pasta with Toss-Your-Garlic Tomato Sauce
Throw away your garlic! This four-ingredient, 15-minute tomato sauce mirrors the technique used by the many Italian cooks with whom we’ve spent time in the kitchen. They use garlic to season the sauce, but toss it out before eating. Trust us on this one. The sauce pairs with just about any pasta shape, but keep in mind that long shapes like spaghetti, bucatini and linguine are easier to toss than chunky shapes like rigatoni.
4-6
Servings
35 minutes
Ingredients
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Kosher salt
-
1
pound pasta (see headnote)
Directions
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01In a large pot, boil 4 quarts water. Add 1 tablespoon salt and the pasta, then cook, stirring, until just shy of al dente. Reserve ½ cup of the cooking water, then drain. Meanwhile, in a 12-inch skillet over medium-high, combine 3 tablespoons oil and the garlic. Cook, stirring, until golden brown, 2 to 3 minutes. Remove and discard the cloves or reserve for another use.
Reviews
July 31, 2025
Underwhelming
Didn't find this particularly flavorful but it was easy and quick to make. If i make it again maybe I will mince up the leftover fried garlic and toss it back into pasta. One thing I think she be noted, when you add the tomato juices from your canned tomatoes to the hot garlic oil you are going to get some major spitting as that water hits the oil. Just something to keep in mind, made a huge mess when added it.
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