This recipe has been exhaustively tested using this delicious spaghetti, but it can be made with any type of pasta. If you like your sauce on the thin side, make sure to sauté the garlic and onion first, but if you like your sauce a bit thicker (like I do), all you need is a teaspoon of olive oil before adding it to the pan.
Ingredient
3 tablespoons extra-virgin olive oil
4 cloves garlic, very thinly sliced
Kosher salt
Pinch crushed red pepper flakes
One 28-ounce can of San Marzano plum tomatoes, crushed by hand
1 cup torn basil leaves
12 ounces spaghetti
Grated Parmesan, optional
Bring a large pot of salted water to a boil.
Directions
Begin by cooking the noodles in salted water according to the instructions on the package. Set the water to boil before you begin preparing any other ingredients - this is important because they will soak up some water if you don't boil them first. It's also important that you use enough salt in order for it to taste good when it's done cooking. Just a little bit can do a lot, so start with about 1/4 cup of salt and add more as needed. Set the noodles aside. While the noodles are cooking, prepare the tomato sauce according to the recipe. This can be done by combining all of the ingredients in a small bowl and mixing thoroughly to combine. You may need to add a little bit of water or milk if you find it's too thick for your liking. Set aside as well. When the noodles are done cooking, drain them and return them to the pot they were cooked in - set aside. In a large frying pan, heat up 1 tablespoon of olive oil over low heat until shimmering hot (no need for stirring).
