Ingredients
Scale
- 400g of good quality spaghetti
- 4 tablespoons of extra virgin olive oil
- 4 cloves garlic, minced
- 1-2 red chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon of crushed red pepper flakes
- 400g of crushed San Marzano tomatoes
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Grated Pecorino Romano cheese (optional, for serving)
Instructions
- Heat the extra virgin olive oil in a large skillet over medium heat.
- Add the minced garlic and chopped red chilies to the skillet and sauté until fragrant, about 1-2 minutes.
- Stir in the red pepper flakes for an extra burst of heat.
- Add the crushed San Marzano tomatoes, stirring to combine all flavors. Season with salt and black pepper.
- Let the sauce simmer on low heat for about 10 minutes, allowing the flavors to meld beautifully.
- Meanwhile, cook the spaghetti in boiling salted water until al dente. Drain and set aside.
- Toss the cooked spaghetti into the skillet with the spicy tomato sauce, ensuring the noodles are well coated.
- Serve hot, garnished with fresh basil leaves and grated Pecorino Romano cheese if desired.
Notes
- You can adjust the spice level by increasing or reducing the amount of red chilies.
- For an extra smoky flavor, add a pinch of smoked paprika.
- This dish pairs well with a crisp white wine or sparkling water with lemon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 150g)
- Calories: 450 Kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg