- Sauté pan
- Stock pot ~6qt
- A Sharp Knife 🙂
- 1 28oz can of San Marzano tomatoes, drained of excess liquid (reserve for another meal)
- Or 4-5 Roma tomatoes, seeded and diced
- 1 bunch of Italian parsley, rough-chopped
- 3 clove garlic, lightly crushed
- Pinch of crushed red pepper
- 2 TB small capers (from a bottle)
- Salt and pepper to taste
- 1/4c olive oil
- One box of spaghetti
- Or whatever long pasta blows your hair back
- Start the stock pot of water on high, do your prep work.
- When the water is boiling and prep is finished, add the spaghetti to the pot and start cooking the sauce…
- In sauté pan with oil over med heat, add the garlic until fragrant, then remove.
- Add tomatoes and sauté until most of liquid is evaporated.
- Add parsley and mix.
- Salt and pepper to taste.
- Add al-dente spaghetti to pan and mix.
- Serve in a bowl, topped liberally with fine shred Parmesano Reggiano
The garlic does not get added back in, but smash that shit on some toasted baguette, because who eats this stuff without bread?Love, Jimi
- This is a fast al-fresco (ala minute) meal. Time it with your pasta and you’re looking at 30min, tops.
- The sauce should be on the “dry” side. Just enough to lightly mix with the pasta.
- When picking a pasta, the shape isn’t just a matter of preference, it’s about what works well with the type of sauce you’re serving it with. Keep that in mind.
- If you want a bit more “punch”, add a few canned anchovies after the garlic stage.