Ingredients
Pasta
- 300 g (10.5 oz) spaghetti
Sauce
- 3 tablespoons extra virgin olive oil
- 1 small red onion, finely diced
- 4 garlic cloves, minced
- 1 small red chilli pepper, minced
- 1 x 400 g (14 oz) can peeled tomatoes, crushed by hand
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Spaghetti: Bring a large pot of water to a boil and salt it generously. Add the spaghetti and cook until al dente according to the package instructions. Before draining, reserve one cup of the pasta cooking water.
- Sauté Onion: While the pasta cooks, heat the extra virgin olive oil in a large pan over medium heat. Add the finely diced red onion and cook for 3 to 4 minutes until it becomes soft and translucent.
- Add Garlic and Chili: Stir in the minced garlic and red chilli pepper. Cook for an additional minute to release their flavors without burning the garlic.
- Simmer the Tomato Sauce: Add the crushed peeled tomatoes to the pan, stir well, and bring the sauce to a simmer. Let it cook gently for 10 to 15 minutes until it thickens slightly.
- Combine Pasta and Sauce: Toss the drained spaghetti with the sauce in the pan. If the sauce is too thick, add a dash of the reserved pasta water to loosen it up.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the pasta, mix briefly, and serve immediately while hot.
Notes
- Adjust the amount of red chili pepper to control the heat level.
- Saving some pasta water helps to bind the sauce and pasta together perfectly.
- Use fresh parsley for the best flavor and garnish.
- To make this dish vegan, ensure the pasta contains no eggs.
- Serve with grated Parmesan or Pecorino cheese if not adhering to a vegan diet.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
