Twelve cloves of garlic are sautéed in olive oil until golden brown – that sounds like a lot of garlic. <br />The taste mellows once the garlic has completely melted into the tomato sauce. It’s what gives the sauce a sweet, nutty flavor and sublimely creamy texture. <br />This dish is an old standard in our house. We frequently cook it when nothing else is around – it can be made using only pantry staples. The recipe is based on a recipe from my all time favourite Italian cookbook: Verdura, by Viana la Place.

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