Ingredients:
- 1 pound (about 450g) spaghetti
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for some heat)
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- Salt and black pepper to taste
- Fresh basil leaves, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions:
Boil the Spaghetti:
Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package instructions until al dente.
Reserve about 1/2 cup of pasta cooking water before draining.
Make the Tomato Sauce:
In a large skillet, heat olive oil over medium heat.
Add minced garlic and red pepper flakes (if using).
Sauté for about 1-2 minutes until the garlic becomes fragrant but not browned.
Add Crushed Tomatoes:
Pour in the crushed tomatoes and stir well.
Add sugar, salt, and black pepper to taste.
Bring the sauce to a simmer and let it cook for about 15-20 minutes, stirring occasionally.
If the sauce is too thick, you can add a bit of the reserved pasta cooking water to reach your desired consistency.
Combine Pasta and Sauce:
Once the pasta is cooked, drain it and add it to the skillet with the tomato sauce.
Toss the pasta in the sauce, ensuring it’s well-coated.
Serve:
Plate the Pasta Pomodoro and sprinkle fresh chopped basil over the top.
Optionally, serve with grated Parmesan cheese on the side.
Enjoy your delicious Pasta Pomodoro!
Feel free to customize it by adding other ingredients like olives, capers, or anchovies according to your taste.