Ingredients
Scale
- 12 ounces of spaghetti
- 2 tablespoons of extra-virgin olive oil
- 4 cloves of garlic, thinly sliced
- 1 can (14 ounces) of whole tomatoes, crushed by hand
- 1 teaspoon of sea salt
- 1/4 teaspoon of red pepper flakes
- 1/2 cup of fresh basil leaves, torn
- 1/4 cup of grated Parmesan cheese
- Freshly ground black pepper to taste
Feel free to substitute spaghetti with any pasta you have on hand, such as penne or fusilli, and for a vegan option, you can omit the Parmesan cheese or use a plant-based alternative.
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until golden brown, about 1-2 minutes. Be careful not to burn the garlic.
- Add the crushed tomatoes, sea salt, and red pepper flakes to the skillet. Stir and let simmer for 10 minutes, allowing the flavors to meld together.
- Toss in the cooked pasta, adding a splash of reserved pasta water to loosen the sauce if needed. Stir in the fresh basil leaves and remove from heat.
- Transfer the pasta to a serving dish and sprinkle with Parmesan cheese and freshly ground black pepper. Serve immediately, accompanied by a warm smile, as Nonna Rosa would say.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
