Ingredients
Scale
In crafting this recipe, I’ve chosen ingredients that are both accessible and flavorful, reminiscent of the rustic charm I grew up with:
- 12 ounces of spaghetti or your favorite pasta
- 2 tablespoons of extra virgin olive oil
- 4 cloves of garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional for a little heat)
- 1 can (14 ounces) of crushed tomatoes
- 1 teaspoon of sugar
- Salt and freshly ground black pepper, to taste
- 1/4 cup of fresh basil leaves, torn
- 1/4 cup of grated Parmesan cheese
Feel free to substitute spaghetti with any pasta you have on hand, and if fresh basil isn’t available, dried basil will suffice. This recipe allows room for improvisation, a nod to my mother’s spirited cooking style.
Instructions
Now, let’s dive into the heart of this recipe and bring these ingredients to life.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until the garlic is golden and fragrant, about 1-2 minutes.
- Stir in the crushed tomatoes and sugar, then season with salt and pepper. Let the sauce simmer for 10 minutes, allowing the flavors to meld together.
- Add the cooked pasta to the skillet, tossing it in the sauce. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
- Remove the skillet from heat and stir in the fresh basil leaves and grated Parmesan cheese, letting them melt into the sauce.
- Serve immediately, garnishing with a bit more Parmesan and basil if desired. Enjoy this dish with your loved ones, as I always do with my daughters, Olivia and Isabella.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
