- 1 pound (450g) spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces/800g) crushed tomatoes
- Salt and black pepper to taste
- 1 teaspoon sugar (optional, to balance acidity)
- 1/4 cup fresh basil leaves, chopped
- Grated Parmesan cheese for serving
Boil the Pasta:
Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package instructions until al dente.
Reserve about 1 cup of pasta cooking water before draining.
Make the Tomato Sauce:
In a large skillet or saucepan, heat olive oil over medium heat.
Add minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.
Add Crushed Tomatoes:
Pour in the crushed tomatoes, and season with salt and black pepper to taste.
If the tomatoes are too acidic, you can add a teaspoon of sugar to balance the flavors.
Stir the sauce, bring it to a gentle simmer, and let it cook for about 15-20 minutes, allowing the flavors to meld.
Combine Pasta and Sauce:
Once the pasta is cooked, add it to the skillet with the tomato sauce.
Toss the pasta in the sauce, ensuring it is well-coated. If the sauce seems too thick, add some of the reserved pasta cooking water to reach your desired consistency.
Finish with Basil:
Stir in the chopped fresh basil leaves. This adds a wonderful fresh flavor to the dish.
Divide the Pasta Pomodoro among plates.
Sprinkle with grated Parmesan cheese on top.
Optionally, drizzle with a bit of extra olive oil.
Serve immediately, and enjoy your delicious Pasta Pomodoro!
This simple and flavorful Pasta Pomodoro recipe is perfect for a quick and satisfying meal.