Ingredients Jump to Instructions ↓

  1. 3 quarts water

  2. 4 tablespoons olive oil

  3. 4 garlic cloves, thickly sliced

  4. 1/2 teaspoon red pepper flakes

  5. 2 pound fresh plum tomatoes, peeled , seeded and quartered

  6. 3/4 teaspoon salt

  7. 1/2 teaspoon black pepper

  8. 1/2 teaspoon dried oregano

  9. 15 fresh basil leaves, whole

  10. 1 teaspoon sugar

  11. 3/4 cup chicken stock ñ see link

  12. 3/4 cup tomato sauce ñ see link

  13. 1 pound pasta ñ spaghettini or angel hair

  14. 4 tablespoons freshly grated Pecorino Romano Cheese

Instructions Jump to Ingredients ↑

  1. Bring the water for the pasta to a boil in a large pot.

  2. Heat the oil and garlic in a large sautÈ pan set on medium-high heat until oil starts to sizzle, about 2 minutes. Stir in the red pepper flakes, tomatoes, salt, pepper, oregano, basil and sugar and cook 2 minutes. Add the chicken stock and tomato sauce and bring to a boil. Reduce the heat to low and simmer, uncovered, for 8-10 minutes. You want the tomatoes to cook through but not fall apart.

  3. Cook the spaghetti in the water until just tender. Drain well and return to the pot. Pour the sauce over the pasta and cook over medium heat for 3 minutes, stirring constantly, until the pasta is well coated. Top with the cheese and toss well.


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