approx. 1/4 cup pasta water (more or less depending on desired consistency)
garnish with additional parmigiano reggiano and fresh basil
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!