Ingredients
- 200 grams spaghetti
- 400 grams crushed tomatoes (canned)
- 3 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 0.5 teaspoons red chili flakes
- 6 fresh basil leaves
- 1 teaspoons salt
- 0.3 teaspoons black pepper
- 4 tablespoons grated Parmesan (for serving)
- 0.5 teaspoons sugar (optional, to balance acidity)
Steps
Boil salted water: Bring a large pot of generously salted water to a rolling boil.2
Sauté garlic: Heat 3 tablespoons olive oil in a pan over medium heat. Add 3 garlic cloves, thinly sliced and 0.5 teaspoons red chili flakes. Sauté gently until the garlic turns golden and fragrant — don’t let it burn.3
Make the tomato sauce: Pour in 400 grams crushed tomatoes (canned). Season with 1 teaspoons salt, 0.3 teaspoons black pepper, and 0.5 teaspoons sugar (optional, to balance acidity) if desired. Stir and simmer on medium-low heat, stirring occasionally.4
Cook the spaghetti: Add 200 grams spaghetti to the boiling water and cook until al dente, 8 minutes 08:00
less than the package says. Reserve ½ cup of pasta water before draining.5
Finish in sauce: Add the drained spaghetti directly into the tomato sauce. Toss well over medium heat for 1–1m 30s 01:30
, adding a splash of pasta water to loosen if needed. Tear in 6 fresh basil leaves and stir.6
Serve: Plate the pasta and finish generously with 4 tablespoons grated Parmesan (for serving) and an extra pinch of chili flakes. Serve immediately.