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 Alessi Organic Spaghetti Alla Chitarra to cart
  • 1 teaspoon crushed red pepper flakes
  • 1 Fresno chile, halved
  • 10 large basil leaves
  • 4 cups Alessi San Marzano Peeled TomatoesAdd Alessi San Marzano Peeled Tomatoes to cart
  • 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:

  1. Sauté garlic, red pepper, and Fresno Chile in olive oil over medium heat until garlic begins turning golden. 
  2. Add basil, tomato purée, pinch of salt, and butter. Combine and let simmer. 
  3. Cook pasta just under al dente and make sure you heavily salt your water (it should taste like the sea). Reserve your pasta water. 
  4. 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. 
  5. Plate and garnish with fresno pepper from sauce, lots of parmigiano reggiano, and fresh basil. Enjoy!