Ingredients
Equipment
Method
- Heat olive oil in a large heavy-duty skillet over medium-high heat. Add the onion and cook on medium heat for 5-7 minutes or until the onion is golden on the edges.
- Add the garlic, cayenne pepper, and red pepper flakes. Saute for just 30 seconds or until the edges of the garlic begin to turn golden then pour in the crushed tomato and season generously with salt & pepper.
- Bring the sauce to a boil then lower the heat, partially cover with the lid, and simmer for 15-20 minutes.
- Meanwhile, fill a large pot 2/3 full with water and generously season with salt. Add the pasta and cook until al dente.
- Reserve about 1 cup of pasta water aside, then drain the pasta.
- Add the cooked pasta to the sauce along with ½ cup of reserved pasta water. Add in the chopped basil and turn up the heat. Mix the pasta into the sauce for 2-3 minutes or until the flavors combine.
- Remove the skillet from the heat and divide the pasta into bowls. Garnish with more freshly chopped basil or chopped parsley, and/or freshly grated parmesan cheese if you want it.
Notes
For ingredient substitutions, you can use canned diced tomatoes if crushed tomatoes are unavailable, though the texture will change slightly. If you need less heat, skip the fresh cayenne pepper entirely and use only a small pinch of red pepper flakes. For serving suggestions, this pasta pairs well with a simple green salad dressed with lemon and olive oil.