In the Kitchen: Spaghetti al Sugo di Pomodoro

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Smash fresh garlic with the bottom of your hand.

Heat extra virgin olive oil in a skillet over medium heat.

Add smashed garlic to the skillet and gently work it to extract flavor without burning it.

Add coarse salt to the garlic to help extract its flavor and infuse the oil.

Add fresh basil to the skillet, being careful not to brown it.

Add red chili flakes to the skillet and let them work with the garlic and basil.

Add plum tomatoes to the skillet, mashing them up a little for easier incorporation into the sauce.

Boil water in a separate pot, adding a generous amount of coarse salt to taste like the ocean.

Add spaghetti to the boiling water and cook for 4 minutes for al dente texture.

Drain the spaghetti, reserving some pasta water.

Add the partially cooked spaghetti to the skillet with the sauce and toss to combine, adding reserved pasta water if needed to adjust consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens