Spaghetti al Pomodoro (Garlic Tomato Spaghetti)

Method

1. 1

   Warm the olive oil in a wide skillet over medium-low heat and add the garlic and chili flake. Cook gently until the garlic turns pale gold, about 2 minutes.

   💡 Golden, not brown — scorched garlic turns the whole sauce bitter.

2. 2

   Pour in the crushed tomatoes, season with salt, and simmer uncovered until thickened and no longer watery, about 15 minutes.

3. 3

   Meanwhile, boil the spaghetti in generously salted water until just shy of al dente, about 9 minutes, reserving a cup of the pasta water before draining.

4. 4

   Tip the drained spaghetti straight into the sauce and toss over medium heat for a minute, loosening with a splash of pasta water until glossy.

5. 5

   Tear the basil over the top, plate immediately, and finish with grated parmesan.

   💡 Add the basil at the very last second — cooked basil turns dull and loses its punch.