Spaghetti Quadrati with Baby Tomatoes, Olive Oil, and Basil

goop.com

Amy

1 box (500 grams) spaghetti quadrati or another artisanal spaghetti

1 cup high-quality extra virgin olive oil, plus a few tablespoons

subheading: for finishing:

2 cloves garlic, thinly sliced

2 pints baby heirloom tomatoes, cut in half

2 cups tomato sugo (see below)

8 large leaves fresh Genovese basil

subheading: FOR THE TOMATO SUGO:

½ onion, sliced

4 tablespoons olive oil

1 tablespoon tomato paste

1 (28-ounce) can San Marzano-style peeled tomatoes

Directions at goop.com

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