Sprout It: Pasta with Basil Sprouts, Garlic and Tomato

| December/January 1996

Makes 2 to 3 servings
On a cold winter’s night, when spicy basil seems only a distant dream, this quick pasta dish made with basil sprouts can at least bring it closer.

  • 6 quarts water
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons tomato paste
  • 2 teaspoons minced garlic
  • 1 tablespoon salt
  • ½ pound dried spaghetti
  • ¼ cup basil sprouts
  • Chopped scallions for garnish (optional)
  1. Bring the water to a boil in a stockpot. Meanwhile, combine the olive oil, tomato paste, and garlic in a large, nonreactive skillet. Cook over medium-low heat, stirring occasionally, for 5 minutes, or until the garlic is soft and golden. Remove the pan from the heat.
  2. When the water boils, add the salt and spaghetti. Partly cover the pot until the water returns to a boil, then uncover it, stir the pasta, and cook it al dente. Drain the pasta and add it to the skillet, tossing well. Add the basil sprouts and toss well again. Transfer to plates and serve immediately, garnishing with chopped scallions if desired.

Maggie Oster, who lives alternately in Indiana and Kentucky, writes extensively about herbs, food, gardening, cooking, landscape design, flowers, and crafts. Her books include Recipes from an American Herb Garden and Herbal Vinegar.

Click here for the original article, Sprout It.

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