Spicy Tomato Pasta with Crispy Garlic and Red Pepper
Ingredients
- 1 poundpasta (short shapes like penne or rigatoni)
- 28 ouncescanned whole tomatoes (one 28-ounce can)
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- ⅓ cupolive oil
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- ½ cupfresh basil (lightly packed)
- ½ cupparmesan cheese (freshly grated)
Prep
- 01
Slice 6 cloves garlic thinly.
- 02
Lightly pack and tear fresh basil into bite-sized pieces.
- 03
Freshly grate parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–11 minutes; drain, reserving 1 cup pasta water.
- 02
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, stirring constantly for 1–2 minutes until fragrant and garlic begins to turn light golden (don't let it burn).
- 03
Add the canned tomatoes (with their juice) to the skillet, breaking them up with a wooden spoon. Season with salt and black pepper. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
- 04
Toss the drained pasta into the skillet with the sauce. Add 1/2 cup of the reserved pasta water and stir well to coat; add more pasta water if the sauce seems too thick.
- 05
Remove from heat. Tear in basil leaves and stir to combine. Taste and adjust seasoning.
- 06
Divide among bowls and top with freshly grated parmesan. Serve immediately.
Spice Tips
This recipe has a gentle heat from red pepper flakes. For more kick, increase flakes to 1 teaspoon or add a pinch of cayenne to the oil. For less heat, start with 1/4 teaspoon. A squeeze of fresh lemon juice at the table brightens the spice.
The reserved pasta water is key—starch helps the sauce cling and creates a silkier finish. For a richer dish, stir in a knob of butter or a splash of cream at the end.