Ingredients:

  • 12 oz (340 g) spaghetti or linguine
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 3 cloves garlic, minced
  • 1-2 tablespoons (15-30 g) Calabrian chili paste (to taste)
  • 1 can (14 oz / 400 g) diced tomatoes, with juice
  • Salt and freshly ground black pepper, to taste
  • ½ cup (30 g) grated Parmesan cheese, plus more for serving
  • Fresh basil leaves, for garnish
  • Zest of 1 lemon (optional)

Instructions:

  1. Boil water in a large pot. Add salt generously. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta water, then drain.
  2. In a large skillet over medium heat, add olive oil. Sauté minced garlic until fragrant (about 1 minute; do not brown).
  3. Stir in Calabrian chili paste, cooking for another minute to release flavors.
  4. Pour in diced tomatoes with their juice. Season with salt and pepper. Let simmer for 5-7 minutes to meld flavors.
  5. Add the drained pasta to the skillet. Toss to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
  6. Stir in grated Parmesan cheese. Taste and adjust seasoning if necessary. Serve hot, topped with fresh basil and additional Parmesan, and lemon zest if desired.