Ingredients:

  • 1 lb (450g) spaghetti or linguine
  • 4 quarts (3.8L) water
  • 2 tbsp (30g) kosher salt
  • 2 lbs (900g) Roma tomatoes, diced small
  • 6 cloves (18g) garlic, thinly sliced
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1/2 tsp (3g) red pepper flakes
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) freshly cracked black pepper
  • 1/4 cup (15g) fresh basil leaves, torn
  • 1/2 cup (50g) grated Parmesan cheese

Instructions:

  1. Bring the large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Note: This is usually 1-2 minutes less than the full cook time.
  2. Reserve 1 cup (240ml) of the cloudy pasta water before draining. Set this aside.
  3. Heat the olive oil in your skillet over medium heat. Add the sliced garlic and red pepper flakes.
  4. Sauté for 1–2 minutes until the garlic is fragrant and pale gold.
  5. Increase heat to medium high and stir in the diced Roma tomatoes, salt, and pepper.
  6. Cook, stirring occasionally, for 8–10 minutes until tomatoes break down into a glossy, mahogany colored sauce.
  7. Lower heat to medium. Toss the cooked pasta into the skillet.
  8. Pour in 1/2 cup (120ml) of the reserved pasta water. Toss vigorously with tongs for 2 minutes until the sauce thickens and coats the noodles.
  9. Remove from heat. Stir in the torn basil and grated Parmesan cheese. Serve immediately.