Refreshing Tomato Spicy Pasta

Awaken your taste buds with this vibrant tomato spicy pasta. Featuring a gentle kick from dried chilies and deeply infused garlic olive oil, this simple dish is perfect for a quick, appetizing meal.

Ingredients

• 200 g spaghetti or dry pasta
• 1 can (400g) canned diced tomatoes
• 3–4 cloves garlic
• 2 whole dried red chilies
• 3 tbsp extra virgin olive oil
• 16 g salt (for boiling)
• to garnish chopped fresh parsley

Instructions

1. 1Prep the garlic

   

   Place a peeled garlic clove on a cutting board and use the flat side of a chefs knife to firmly smash it. Smashing the garlic helps release its aromatic oils before cooking.

   Tip: Smashing garlic is faster than chopping and creates a more robust flavor for infused oils.
2. 2Prepare the dried chilies

   

   Split the dried red chili peppers and shake out the pale seeds. Removing the seeds significantly reduces the heat level, allowing you to enjoy the smoky flavor without it being overwhelmingly spicy.

   Tip: If you prefer a spicier pasta, feel free to leave some of the seeds inside the peppers.
3. 3Boil the pasta

   

   Bring two liters of water to a boil with sixteen grams of salt. Submerge the pasta bundle into the water and cook according to the package instructions until al dente.

   Tip: Salt the pasta water generously — its the only chance to season the noodles from within.
4. 4Infuse the olive oil

   

   Pour olive oil into a pan and add the smashed garlic cloves. Fry slowly over low heat to gently infuse the oil with the garlics fragrance.

   Tip: Keep the heat low to prevent the garlic from burning, which can turn the oil bitter.
5. 5Remove the garlic

   

   Once the garlic cloves have turned a nice golden brown color, use tongs to carefully remove them from the oil and set them aside. The oil is now perfectly garlic-infused.

   Tip: The garlic should be slightly more browned than usual to ensure a deep, savory aroma in the final dish.
6. 6Fry the chilies

   

   Add the dried chili peppers into the garlic-infused oil. Fry them until they release their fragrance and their surfaces begin to turn slightly black, then remove them and set aside.

   Tip: Frying the chilies adds a smoky, complex note to the oil that balances the sweetness of the tomatoes.
7. 7Remove the chilies

   

   Take the blackened peppers out of the hot pan immediately and set them aside. This crucial step leaves their deep spicy aroma behind in the oil while preventing them from turning bitter and overpowering the sauce during the rest of the cooking process.

   Tip: Taking them out now keeps the oil aromatic without making the final dish overwhelmingly hot.
8. 8Add tomatoes to the oil

   

   With the garlic-infused oil still in the pan, pour in the canned diced tomatoes. The tomatoes will immediately begin to sizzle as they hit the fragrant, seasoned oil, forming the base of the pasta sauce.

   Tip: Ensure your heat is set to low when adding the tomatoes to avoid hot oil splatters.
9. 9Mash the tomatoes

   

   Use a silicone spatula to press down on the tomato chunks as they simmer in the pan. Mash them thoroughly into the fragrant oil until the mixture reaches a smooth, uniform, paste-like consistency.

   Tip: Mashing helps the tomatoes release their juices and emulsify fully with the olive oil.
10. 10Add the pasta

    

    Once the spaghetti is cooked to your preference, turn off the heat and transfer the hot noodles directly into the pan with the simmering tomato sauce. This allows the pasta to absorb the concentrated tomato flavor immediately.

    Tip: Transferring the noodles while they are still steaming hot helps them bind better with the sauce.
11. 11Emulsify with pasta water

    

    Add a ladle of the cloudy, starchy pasta cooking water into the pan with the spaghetti and sauce. This liquid helps to loosen the thick tomato paste and creates a creamy, cohesive emulsion that coats each noodle perfectly.

    Tip: Dont discard all your pasta water; that starch is the secret to a professional-quality pasta sauce.
12. 12Toss to coat

    

    Use tongs to vigorously toss the spaghetti and tomato sauce together in the pan. This motion incorporates air, making the sauce smoother, and ensures that every single strand of pasta is thoroughly coated in the bright, flavorful tomato sauce.

    Tip: Keep tossing until the sauce looks glossy and clings tightly to the noodles.

Storage & Reheating

Burn It Off

Frequently Asked Questions