Ingredients
Units
Scale
- 1 lb spaghetti or pasta of choice
- 2 cloves garlic, minced or crushed
- 2 teaspoons red pepper flakes or whole chili pepper
- 1– 28 oz can of San Marzano Tomatoes, whole
- 1/4 cup extra virgin olive oil
- sea salt to taste
- 8 leaves of fresh basil, torn (can also use fresh Italian parsley)
- Optional- Freshly grated Parmigiano cheese or parmesan cheese for topping
Instructions
- Heat the olive oil in a large saucepan over medium-high heat. Add garlic, whole chili peppers, or chili pepper flakes, and heat until fragrant, about 1 minute.
- Add the canned tomatoes. Crush the whole tomatoes with the side of a wooden spoon. You can also break them up before adding them to the pan. Cook on low for about 15 minutes until the sauce thickens—season with a pinch of salt.
- Bring water to a boil in a 6 qt. pot. Season with salt. Add the spaghetti and give it a quick stir with your favorite pasta tool.
- Drain the spaghetti when cooked to al dente according to package instructions, drain, and toss quickly in the saucepan. toss the Spaghetti Arrabiata Pasta for 3 to 4 minutes until the spaghetti is well coated with the pasta sauce. Transfer to a serving bowl or platter and serve garnished with fresh basil and cheese, if desired. Serve hot!
Notes
Cook Pasta Perfectly. Make sure to salt the water to flavor the pasta from the inside out. Only cook until al dente. Read: How Long to Boil Spaghetti Pasta Perfectly Every Time.
- Prep Time: 5 min
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian