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Spaghetti al Pomodoro
25 minutes
Main Dish
0 of 0
0
629 cal/serving
Mario Unclogged
Ingredients
  1. 1lb (453.6glb → g) Spaghetti
  2. 4tbsp (≈54gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil, Extra-Virgin
  3. 4cloves (≈12gestimated from: Garlic, raw [clove]) Garlic peeled and sliced thin
  4. 1tsp (≈1.8gestimated from: Spices, pepper, red or cayenne [tsp]) Red Pepper Flakes
  5. 2pt (≈596gestimated from: Tomatoes, red, ripe, raw, cherry [cup cherry tomatoes]) Cherry Tomatoes
  6. 20leaves (≈10gestimated from: Basil, fresh [leaves]) Basil cut into fine slivers (chiffonade)
  7. 1/2cups (≈50gestimated from: Cheese, parmesan, grated [cup]) Pecorino Romano grated
Steps
  1. 1 Bring 6 quarts water to a boil in a spaghetti pot, and add 2 tablespoons salt.
  2. 2 Heat a 10- to 12-inch sauté pan over medium heat, add the oil and garlic, and cook until light golden brown, about 2 minutes. Add the chili flakes and the tomatoes, and cook over medium heat, stirring to keep the garlic from cooking any browner until the tomatoes just start to burst or deflate, about 5 minutes.
  3. 3 Remove the pan from the heat, and set aside. Drop the spaghetti into the boiling water, and cook until 1 minute less than the package instructions call for. Drain and toss in the pan with the tomatoes; place the pan over high heat and toss to mix well, about 45 seconds.
  4. 4 Remove the pan from the heat, add the cheese, then the basil, and toss well to mix. Then pour into a heated bowl, and serve immediately.
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