Ingredients
Scale
To recreate this dish, you’ll need a handful of fresh ingredients, the kind Nonna Rosa would have plucked straight from her garden.
- 12 ounces of spaghetti or your favorite pasta shape
- 2 tablespoons of extra-virgin olive oil
- 4 cloves of garlic, thinly sliced
- 1 can (28 ounces) of whole tomatoes, crushed by hand
- 1 teaspoon of red pepper flakes (adjust to taste)
- 1/4 cup of fresh basil leaves, torn
- Salt and freshly ground black pepper to taste
- 1/4 cup of freshly grated Parmesan cheese
If you prefer a bit of a twist, consider substituting the Parmesan with Pecorino Romano for a sharper flavor, or add a splash of red wine to the sauce for depth.
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until golden and fragrant, about 1-2 minutes, being careful not to burn it.
- Add the crushed tomatoes and red pepper flakes to the skillet. Stir well and let it simmer for 15 minutes, allowing the flavors to meld. This step always reminds me of the simmering pots in Nonna Rosa’s kitchen, where patience was key.
- Season the sauce with salt and pepper, then add the torn basil leaves. Stir to combine.
- Toss the cooked pasta into the sauce, using the reserved pasta water to adjust consistency if needed. Stir in the Parmesan cheese until the pasta is well-coated and glossy.
- Serve immediately, garnished with additional basil and Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
