Ingredients
Scale
- 12 ounces of spaghetti or your favorite pasta
- 2 tablespoons of extra virgin olive oil
- 3 cloves of garlic, finely chopped
- 1 can (14.5 ounces) of diced tomatoes, preferably San Marzano
- 1 teaspoon of red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup of fresh basil leaves, roughly chopped
- 1/2 cup of freshly grated Parmesan cheese
For a twist, you can substitute diced tomatoes with cherry tomatoes when in season or add a handful of spinach for extra greens, just as my mother Elena would sprinkle in fresh garden herbs to elevate a dish.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute, making sure not to burn it.
- Add the diced tomatoes and their juice to the skillet. Stir in the red pepper flakes, if using, and season with salt and pepper. Let the sauce simmer for about 5 minutes, allowing the flavors to meld.
- Drain the pasta, reserving about 1 cup of the pasta water. Add the pasta to the skillet with the tomato sauce, tossing to combine. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
- Remove the skillet from the heat and stir in the fresh basil and half of the Parmesan cheese. Adjust seasoning as needed.
- Serve immediately, garnished with the remaining Parmesan cheese. Enjoy the warmth of this dish as it reminds you of home, much like the meals shared with my daughters, Olivia and Isabella, around our own family table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
