Spaghetti al Pomodoro

Ingredients:

• 1 pound of spaghetti
• 1 large can of peeled
  whole San Marzano tomatoes (28 ounces)
• 4 cloves of garlic, minced
• 1 teaspoon of red pepper flakes
• Salt and pepper
• 1/4 cup of extra virgin olive oil
• Fresh basil leaves (for garnish)

• Fresh grated Parmesan cheese (for garnish)

Instructions:

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large bowl, crush the whole tomatoes with your hands. Discard any stems.
3. In a large pan, heat the olive oil over medium heat.
4. Add the garlic and red pepper flakes and cook until fragrant, about 1-2 minutes.
5. Stir in the crushed tomatoes and continue to cook until the sauce has thickened, about 45 minutes, stir as needed. Season with salt and pepper to taste.
6. Toss the cooked spaghetti with the sauce until well combined.
7. Serve hot, garnished with basil leaves and grated Parmesan cheese.

This classic Spaghetti al Pomodoro recipe embodies the essence of Italian simplicity and flavor. You'll find the starring ingredient: whole San Marzano tomatoes. They're not just any tomatoes; they're sweet, juicy, and hand-crushed for a rustic texture.

Fragrant garlic and a hint of red pepper flakes sizzle in golden olive oil, creating an aromatic base for the sauce. Then, the crushed tomatoes join the party, slowly simmering to a rich, thick consistency. Every stir infuses the sauce with the essence of tomatoes, creating a symphony of flavors. A dash of salt and pepper perfects the harmony.

The marriage of spaghetti and this luscious tomato sauce is a celebration of Italian culinary tradition. Finally, fresh basil leaves and a generous sprinkling of grated Parmesan cheese take this dish to the next level, providing both a visual and flavor flourish.