A little butter rounds out sharp tomatoes and gives this fast sauce a silky finish.

Ingredients

  • 250 g spaghetti or bucatini
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely sliced
  • 400 g crushed tomatoes
  • 35 g unsalted butter
  • 1 pinch chili flakes
  • 40 g finely grated Parmesan
  • Salt, black pepper, and basil leaves

Method

  1. Cook the pasta in salted water until two minutes short of al dente. Reserve a mug of cooking water.
  2. Warm the oil in a wide pan. Cook the garlic and chili for 30 seconds without browning it.
  3. Add tomatoes, season, and simmer for 10 minutes until slightly reduced.
  4. Add pasta, butter, and a splash of pasta water. Toss over medium heat until glossy, then stir in Parmesan.

Serve it with

Finish with basil, extra Parmesan, and a crisp green salad.