Directions
- 1Heat the olive oil, garlic slices, and pepper flakes in a big skillet.
- 2Spread out the uncooked dry pasta in a single layer in the pan on top of the oil and pepper flakes.
- 3Mix 2 cups of crushed tomatoes and 1 cup of hot water. Pour that into the pasta.
- 4Let the pasta cook, but do not disturb it.
- 5Once most of the liquid is absorbed, use tongs to flip the pasta pieces over so that they can cook on the other side.
- 6When the pasta starts to pop and sizzle, add more tomatoes and reduce the heat.
- 7Continueously stir and mix until the noodles are coated and the sauce is mostly absorbed, and the pasta is al dente (about 5 minutes).
- 8Add salt to taste.
- 9Serve with a drizzle of olive oil and chopped fresh flat-leaf parsley.
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon red pepper flakes
- 16 ounces uncooked spaghetti
- 2 cups crushed tomatoes
- 1 cup hot water
- salt
- chopped fresh flat-leaf parsley
Equipment
skilletwooden spoontongsladle
Tips
- Once most of the liquid is absorbed (about 8 to 10 minutes), use tongs to flip the pasta pieces over so that they can cook on the other side. Cook undisturbed for 2 to 2 1/2 minutes.
- The pasta should begin to pop and sizzle.
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