Every day is Garlic Day in Kathey Jo’s Kitchen. Garlic is always great to have on hand because it’s used in recipes around the world. It’s been used medicinally for thousands of years. It provides protection against heart disease, and stomach and colorectal cancers. It fights off colds, and the flu. Plus, it lowers blood cholesterol levels, reduces plaque buildup in arteries, among many other uses. To celebrate, spend some time incorporating it into your snacks and meals today. Spend some time learning about its medicinal benefits. What’s your favorite way to enjoy garlic? Let your friends at Kathey Jo’s Kitchen know.
- 2 ½ pounds tomatoes (about 8 medium) or 1 (28-ounce) can whole tomatoes in juice
- 2 tablespoons olive oil
- 3 garlic cloves, smashed
- ½ teaspoon crushed red pepper
- 8 fresh basil leaves, plus more for garnish
- ¾ teaspoon sugar
- ¼ teaspoon salt
- Fresh grated Parmigiano-Reggiano cheese (optional)
- 1 1-pound package uncooked spaghetti
- If using fresh tomatoes, bring a large pot of water to a boil. With a sharp knife, make an X in the bottom of each tomato. Carefully drop into water and boil 1 minute. Remove with a slotted spoon and when cool enough to handle, peel off skin and remove core. Quarter each tomato, transfer to a large bowl, and using an immersion blender, blend tomatoes into a chunky purée. If using canned, empty tomatoes into a large bowl and briefly pulse.
- Add oil, garlic, and crushed red pepper together in a 3-quart heavy pot. Cook over medium-low heat, stirring frequently, until garlic is pale golden, about 2 minutes. Add tomato purée, basil, sugar, and salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 2 ½ cups (40 minutes for canned and 50 minutes to 1 hour for fresh).
- While sauce is simmering, cook pasta according to directions until al dente. Drain and toss with sauce.
- Garnish with basil and cheese, if desired.
Easy Garlic Butter Breadsticks
- ½ cup unsalted butter, melted
- 4 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley flakes
- 1 (11-ounce) tube refrigerated breadsticks
- ¼ cup freshly grated Parmesan
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together butter, garlic, oregano, thyme and parsley; set aside.
- Separate breadsticks into 12 strips and twist each strip. Place onto the prepared baking sheet and brush each strip with half of the butter mixture.
- Place into oven and bake until golden brown, about 10-12 minutes.
- Serve immediately, brushed with remaining butter mixture and sprinkled with Parmesan.