Spaghetti al Pomodoro

• 180 g spaghetti
• 1 can chopped tomatoes
• 3 cloves garlic
• 2 tbsp olive oil
• 15 g fresh basil
• chili flakes, to taste
• sea salt, to taste

Method

0 of 5 steps done

1. 11. Bring a large pot of well-salted water to the boil.
2. 22. Warm the oil in a wide pan and gently fry the sliced garlic for 1–2 minutes, until pale gold.
3. 33. Add the tomatoes and a pinch of chili flakes, crush them with a spoon, and simmer for 15 minutes until thick.
   Start 15 min timer
4. 44. Meanwhile, cook the spaghetti for 1 minute less than the packet says, about 9 minutes.
   Start 9 min timer
5. 55. Toss the pasta into the sauce with a splash of the cooking water and the torn basil; cook for 1 more minute and serve.