bohemianwanderer – This pasta dish serves two people and requires five minutes of preparation time. The total cooking time is approximately 25 minutes. It is traditionally prepared with penne, though other shapes can be used.
Suitable alternatives include rigatoni, fusilli, conchiglie, farfalle, pappardelle, tagliatelle, or even spaghetti. Choose a shape that captures the chunky tomato sauce effectively. Pasta with ridges or hollow centers enhances texture and flavor retention.
Begin by placing two tablespoons of extra-virgin olive oil in a medium saucepan over moderate heat. Olive oil is recommended for depth and richness. A neutral oil or anchovy oil may also be used if preferred.
Add one teaspoon of chilli flakes to the hot oil. Adjust the quantity according to the heat level desired. If using fresh chillies, finely chop them and remove seeds for milder flavor.
Peel and finely slice two garlic cloves. When the chilli begins to darken slightly, stir in the garlic. Cook gently until the garlic turns pale golden, taking care not to burn it.
Pour in 400 grams of good-quality tinned tomatoes or passata. If using whole tomatoes, break them up with a wooden spoon while cooking. Add a generous pinch of salt and bring the mixture to a gentle simmer.
Reduce the heat and allow the sauce to cook slowly for about 15 minutes. Stir occasionally to prevent sticking. The sauce should thicken gradually and develop a concentrated flavor.
Cooking Pasta and Combining With Sauce
While the sauce simmers, cook 200 grams of pasta in salted boiling water. Follow the packet instructions but stop just before your preferred texture. The pasta will finish cooking in the sauce.
Toward the end of the pasta cooking time, reserve a small amount of the cooking water. This starchy liquid can help loosen the sauce later. Drain the pasta once nearly al dente.
When the sauce has thickened, stir in one-quarter teaspoon of red-wine vinegar. Taste and adjust seasoning with salt and black pepper as needed. The vinegar adds subtle brightness to balance the richness.
Add the drained pasta directly to the saucepan. Toss thoroughly to coat each piece in sauce. If the mixture appears too thick, add a splash of the reserved pasta water.
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Continue cooking over low heat while tossing gently. This step allows the pasta to absorb the sauce fully. Once evenly coated, divide the pasta between shallow serving bowls. Drizzle a little extra-virgin olive oil over each portion. Tear fresh basil leaves or flat-leaf parsley and scatter on top. Pecorino Romano cheese may be added if desired.
Both sauce and pasta can be prepared slightly ahead of serving. Keep the sauce slightly looser and the pasta slightly firmer if storing briefly. Reheat gently, combining both elements before final seasoning and garnish.
