Description
Recommended Equipment
- large frying pan
- sharp knife
- cutting board
- large pot
Ingredients
Units Scale
- 4 tbsp olive oil
- 4 garlic cloves
- 1 fresh chili
- 500 grams strained tomatoes
- 10 grams fresh basil
- 500 grams pasta of your choice (I used Rigatoni)
- Parmesan
- Salt & pepper to taste
Instructions
- Warm up 4 tbsp of olive oil over medium heat in a large frying pan. Meanwhile, peel the garlic cloves but leave them whole. Once the oil is warm, add the garlic cloves and let them roast until golden brown. It helps to tilt the pan so the oil pools in one spot, letting the garlic cloves fully submerge.
- When the garlic is golden brown, remove it from the pan and set it aside on a cutting board to cool slightly. Meanwhile, get a large pot of water ready for cooking your pasta, place it on the stove, and bring it to a rolling boil.
- Now mash the garlic into a paste with a bit of salt using the flat side of your knife on the cutting board – the salt helps break it down. Add this garlic paste back into the olive oil in the pan. Finely chop a fresh chili and add it to the pan as well. Warm everything over medium heat. Meanwhile, wash, dry, and thinly slice the basil leaves. Add the strained tomatoes and basil to the pan, stirring everything well, and let it simmer on low heat.
- Add the pasta and a bit of salt to the boiling water, cooking it until al dente. Season the tomato sauce with salt and pepper to taste.
- Transfer the pasta to the tomato sauce, add a bit of the pasta water, and stir until the noodles are fully coated in the sauce. Serve the pasta on deep plates, topped with freshly grated Parmesan and a sprinkle of pepper.
- Cook Time: 20 min
