Ingredients
Scale
- 1 pound of spaghetti (uncooked)
- 2 tablespoons of extra virgin olive oil
- 15 cloves of garlic (peeled)
- 3 shallots (peeled and sliced)
- 2 red chili peppers (seeded and chopped, optional)
- 32 ounces of cherry tomatoes
- 4 ounces of tomato sauce
- 1 tablespoon of sea salt
- 2 teaspoons of crushed red pepper
- 2 teaspoons of dried oregano
- 2 teaspoons of dried thyme
- Fresh basil for garnish
Instructions
- Heat olive oil, garlic, red chili peppers, shallots, crushed red pepper, oregano, and thyme in a large pot over medium-high heat. Sauté for 2-3 minutes until fragrant.
- Add cherry tomatoes, tomato sauce, and salt. Reduce heat to medium, cover, and simmer for 20-25 minutes or until reduced by 1/3rd. Stir occasionally.
- While the sauce simmers, cook spaghetti al-dente according to package instructions. Reserve 1 cup pasta water, drain the rest, and set aside.
- Use an immersion blender to purée the sauce. If you don’t have one, carefully blend the mixture in a blender until smooth.
- Pour the sauce back into the pot, add cooked spaghetti. Gradually add reserved pasta water until the pasta reaches the desired consistency.
Notes
– Cook the pasta very al-dente, as it will continue to cook in the sauce. This allows the spaghetti to absorb more flavor.
– Taste and adjust the seasonings for a perfect, personalized kick!