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Spaghetti alla Carrettiera
This dish is known for its rustic charm and the kick from the red pepper flakes. Adjust the spice level and seasonings according to your preference.
Ingredients:
- 400g (14 oz) spaghetti
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 400g (14 oz) canned crushed tomatoes
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- Grated Pecorino Romano cheese (optional), for serving
Instructions:
- Cook the Spaghetti:
- Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve a cup of pasta cooking water before draining.
- Prepare the Sauce:
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Sauté until the garlic is golden but not browned.
- Add Crushed Tomatoes:
- Pour in the crushed tomatoes, and season with salt and black pepper. Simmer the sauce for about 10-15 minutes, allowing it to thicken slightly.
- Combine Pasta and Sauce:
- Add the drained spaghetti to the skillet with the tomato sauce. Toss the pasta to coat it evenly with the sauce. If needed, add a bit of the reserved pasta cooking water to adjust the consistency.
- Finish and Garnish:
- Drizzle with a bit more olive oil and toss the spaghetti again. Garnish with chopped fresh parsley.
- Serve:
- Divide the spaghetti among plates. Optionally, top with grated Pecorino Romano cheese.
- Enjoy:
- Serve your Spaghetti alla Carrettiera hot and enjoy the simple and robust flavors!
*Recipe on video and text may differ from each other!
How to cook Spaghetti alla Carrettiera:
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