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:

1. 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.
2. 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.
3. 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.
4. 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.
5. Finish and Garnish:
   • Drizzle with a bit more olive oil and toss the spaghetti again. Garnish with chopped fresh parsley.
6. Serve:
   • Divide the spaghetti among plates. Optionally, top with grated Pecorino Romano cheese.
7. Enjoy:
   • Serve your Spaghetti alla Carrettiera hot and enjoy the simple and robust flavors!