Directions
- 1Add extra virgin olive oil to a large skillet.
- 2Add grated garlic and red pepper flakes.
- 3Fry the garlic for a couple of minutes, making sure it doesn't burn.
- 4Add a whole can of peeled tomatoes and the water used to rinse the can.
- 5Season it with salt and crush the tomatoes with a fork.
- 6Let it simmer on medium heat for about 10 to 15 minutes.
- 7Cook the pasta in a large pot with salted boiling water.
- 8When the pasta is very al dente, drain it and add it to the pan with the sauce.
- 9Add a ladle full of reserved pasta water.
- 10Finish cooking the pasta for a couple of minutes until the sauce thickens and the pasta is fully coated.
- 11Turn the heat off and add a generous sprinkle of chopped parsley.
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic
- 0.25 teaspoon red pepper flakes
- 28 ounces whole peeled tomatoes
- 0.5 cup water to rinse can
- 1 teaspoon salt
- 3 tablespoons flat-leaf parsley
- 12 ounces rigatoni
- 0.75 gallon water
- 1.5 tablespoons sea salt for the pasta water
Equipment
large skilletforklarge potcolander
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