Pasta with Quick Tomato Sauce and Crispy Garlic
Ingredients
- 1 poundpasta
- 28 ouncetomatoes (canned whole)
- 6 clovesgarlic
- ¼ cupolive oil
- ½ teaspoonred pepper flakes
- ¼ cupfresh basil
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Chop 1/4 cup fresh basil.
- 03
Juice 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup pasta water, then drain.
- 02
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly until the garlic turns golden and fragrant, about 2–3 minutes. Do not let it brown.
- 03
Pour in canned tomatoes and their juices, breaking them up gently with a wooden spoon. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.
- 04
Stir the cooked pasta into the sauce. If the sauce is too thick, add pasta water a splash at a time until you reach a loose, silky consistency.
- 05
Remove from heat. Stir in fresh basil and the juice of 1 lemon. Taste and adjust seasoning. Serve immediately.
Spice Tips
For deeper warmth, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. A touch of garlic powder (1/4 teaspoon) intensifies the savory note without more fresh garlic. Fresh oregano or parsley can replace or join the basil for a different herbal profile.
For a touch of richness, finish with a drizzle of good olive oil and a grating of Parmesan. Leftovers keep in the fridge for 3 days.