Categories: Pasta
Ingredients
- 500g/1lb dried spaghetti
- 1/4 cup olive oil
- 2 garlic cloves, crushed
- 21oz / 600g crushed tinned tomatoes
- 2 tbsp chilli flakes
- 1/4 cup chopped parsley
- To Serve
- Freshly grated parmesan
Directions
-
Bring a large pot of salted water to boil and add the spaghetti. Cook until just before al dente (ie. slightly undercooked).
-
While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat.
-
Stir until the garlic is fragrant, then add the tinned tomatoes and chilli flakes.
-
Transfer the pasta straight from the boiling water into the pan. Don’t worry that the pasta isn’t drained, you want the dripping water in the sauce to emulsify.
-
Add about 1/3 cup of the pasta water into the pan with the pasta and sauce, and toss the pasta gently. This will finish cooking the pasta and the water and oil in the sauce will emulsify, thickening and coating the pasta.
-
Toss through parsley and chili flakes, season to taste with salt and pepper. Serve with freshly grated parmesan.