Preparation
Heat oil inside a large skillet over medium heat. Add onion and prepare, stirring frequently, until soft although not brown, 6–8 minutes. Add garlic clove, tulsi, thyme, and tarragon sprigs, star anise, and clove and prepare, stirring frequently, until aromatic, a couple of minutes. Add tomato plants and vinegar. Prepare, stirring from time to time, until tomato plants release their juices along with a sauce forms, 10–15 minutes. Discard thyme, tarragon, and tulsi sprigs, star anise, and clove. Season sauce with pepper and salt.
Meanwhile, prepare spaghetti inside a large pot of boiling salted water, stirring from time to time, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and cup pasta cooking liquid to sauce in skillet. Prepare, tossing and adding more pasta cooking liquid when needed, until sauce jackets pasta, a couple of minutes.
DO AHEAD: Sauce can be created one day ahead. Cover and chill. Reheat before tossing with spaghetti.
- Recipe by Michael Anthony
- Photograph by Gentl & Hyers
See More
Dietary Content
- Calories (kcal) 410
- Fat (g) 9
- Saturated Fats (g) 1
- Cholesterol (mg)
- Carbohydrates (g) 70
- Soluble Fiber (g) 4
- Total Sugars (g) 8
- Protein (g) 12
- Sodium (mg) 130
Your rating: none