Description
A classic Italian pasta with a spicy kick, coated in a rich tomato sauce and garnished with fresh parsley and parmesan.
Ingredients
- Spaghetti: 400 grams, the perfect canvas for the sauce
- Olive Oil: 3 tablespoons, for sautéing and adding richness
- Garlic: 3 cloves, minced, gives aromatic depth
- Red Chili Flakes: 1 teaspoon, adds the signature heat
- Canned Tomatoes: 400 grams, pureed, forms the flavorful base
- Salt: 1 teaspoon, enhances all flavors
- Black Pepper: 1/2 teaspoon, adds a subtle warmth
- Fresh Parsley: 2 tablespoons, chopped, for a fresh, herbal finish
- Parmesan Cheese: Optional, 30 grams, grated, for extra indulgence
Instructions
- Preheat Your Equipment: Fill a large pot with water and bring to a rolling boil, add a pinch of salt.
- Combine Ingredients: In a skillet, heat olive oil over medium heat, add minced garlic and chili flakes, and sauté until fragrant.
- Prepare Your Cooking Vessel: Pour in canned tomatoes, stir well, and let simmer for 10 minutes, adding salt and pepper to taste.
- Assemble the Dish: Cook spaghetti until al dente, reserve 1/4 cup pasta water, then drain and combine with the sauce.
- Cook to Perfection: Toss pasta and sauce together over low heat, adding reserved pasta water if needed to loosen the sauce.
- Finishing Touches: Sprinkle chopped parsley and freshly grated parmesan over the top.
- Serve and Enjoy: Plate the pasta, serve immediately, and enjoy the rich, spicy flavors.
Notes
- Use a pinch of sugar to balance overly acidic tomatoes
- Stir continuously when adding pasta to sauce to ensure even coating
- Serve immediately for best flavor, leftovers can intensify but may thicken
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6 grams
- Sodium: 550 mg
- Fat: 14 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 5 grams
- Protein: 12 grams
- Cholesterol: 5 mg