A bold, glossy tomato pasta that uses chilli flakes for warmth rather than harsh heat. It is simple enough for a weeknight but still tastes slow-cooked.
Ingredients
- 350 g spaghetti or rigatoni
- 2 tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1/2 to 1 tsp dried chilli flakes, to taste
- 2 tbsp tomato paste
- 400 g crushed tomatoes
- 1 tsp sugar
- 3/4 tsp sea salt
- 1 tsp freshly cracked black pepper
- 1/3 cup reserved pasta water
- 1/2 cup grated parmesan, plus extra to serve
- 1/2 cup basil leaves
Method
Bring a large pot of salted water to the boil and cook pasta until just al dente. Reserve 1/3 cup pasta water before draining.
Warm olive oil in a large pan over medium heat. Add garlic and chilli flakes and cook for 30 to 45 seconds until fragrant.
Stir in tomato paste and cook for 1 minute, then add crushed tomatoes, sugar, salt and cracked pepper. Simmer for 12 to 15 minutes.
Add drained pasta to the sauce with reserved pasta water and toss for 1 to 2 minutes until glossy.
Turn off the heat, fold through parmesan and basil, then serve with extra parmesan and cracked pepper.
Cook’s note: Start with 1/2 teaspoon chilli flakes, then add more at the end if you want extra warmth.