Creamy Tomato Pasta with Crispy Garlic & Chili
Ingredients
- 8 ouncesspaghetti
- 3 tablespoonsolive oil
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 14 ouncescrushed tomatoes (one can)
- ½ cupheavy cream
- ½ cupparmesan cheese (grated)
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupfresh basil (packed)
Prep
- 01
Slice 6 cloves garlic thin
- 02
Chop 1/4 cup fresh basil into bite-sized pieces
Method
- 01
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat. Add sliced garlic and cook, stirring frequently, for 2-3 minutes until golden and crispy. Remove garlic chips with a slotted spoon and set aside on a paper towel.
- 03
Add 1/2 teaspoon red pepper flakes to the garlic oil and cook for 30 seconds until fragrant.
- 04
Pour in the crushed tomatoes, 1 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened.
- 05
Reduce heat to low and stir in 1/2 cup heavy cream. Simmer for 2 minutes until the sauce turns pale orange and creamy.
- 06
Add drained pasta to the sauce along with 1/2 cup parmesan cheese. Toss to coat, adding reserved pasta water a few tablespoons at a time if needed to loosen the sauce.
- 07
Remove from heat and stir in torn basil leaves. Taste and adjust seasoning if needed.
- 08
Divide between two bowls and top with crispy garlic chips and additional parmesan.
Spice Tips
The 1/2 teaspoon red pepper flakes gives gentle warmth. Double it for noticeable heat, or add a pinch of cayenne for extra kick. A squeeze of lemon juice at the end brightens the richness if you prefer a tangier finish.
The crispy garlic can burn quickly, so watch it closely. For a lighter version, substitute half-and-half for heavy cream. Leftovers keep refrigerated for 3 days; add a splash of milk when reheating to restore creaminess.