Spaghetti Pomodoro

Cook Time: 30 minutes

One 28 oz can of San Marzano tomatoes

4 cloves garlic, minced

1 pound of Spaghetti

Salt, plus more to taste

¼ cup olive oil

Pinch of chili flakes

¼ bunch, basil

Red pepper flakes

Tablespoon of butter

Parmesan cheese, to taste and preference

Heat sauté pan over low-to-medium heat and add oil. Once the oil heats up, add garlic, and sauté. Add pinch of chili flakes.

Once garlic softens, add tomatoes. Cook the tomatoes down, and as they soften, gently mash them with wooden spoon or potato masher. Reduce tomato mixture until it has the texture of a sauce. Add salt and adjust seasoning to taste.

Add spaghetti to heavily salted water and cook, according to package instructions.

Once spaghetti is cooked, reserve pasta water and add the spaghetti to the sauté pan. Add butter, Parmesan cheese, and splash of pasta water and combine so that the sauce coats the pasta. Add more pasta water if pasta becomes too dry.

Serve with drizzle of olive oil, parmesan cheese, and chopped basil.