Spicy San Marzano Pasta
- Prep Time: 40 minutes
- Total Time:
- Yield: 2-3 servings
Ingredients
- 3 tablespoons Alessi Extra Virgin Olive Oil
- 2-3 cloves garlic, thinly sliced
- 1 package Alessi Organic Spaghetti Alla ChitarraAdd
- 1 teaspoon crushed red pepper flakes
- 1 Fresno chile, halved
- 10 large basil leaves
- 4 cups Alessi San Marzano Peeled TomatoesAdd
- dab of butter
- pinch of Alessi Sea Salt
- 1/4 cup freshly grated parmigiano reggiano
- approx. 1/4 cup pasta water (more or less depending on desired consistency)
- garnish with additional parmigiano reggiano and fresh basil
Instructions:
- Sauté garlic, red pepper, and Fresno Chile in olive oil over medium heat until garlic begins turning golden.
- Add basil, tomato purée, pinch of salt, and butter. Combine and let simmer.
- Cook pasta just under al dente and make sure you heavily salt your water (it should taste like the sea). Reserve your pasta water.
- Add pasta directly to the sauce, stir, and simmer on low for a few minutes (pasta will continue cooking). Once fully combined turn the heat off and add parmigiano reggiano and pasta water, stir quickly to combine.
- Plate and garnish with fresno pepper from sauce, lots of parmigiano reggiano, and fresh basil. Enjoy!