Pasta with simple hand-crushed San Marzano Tomatoes, lots of garlic, evoo, basil, peperoncino, and pecorino.
I was feeling a little under the weather so I decided it was one of two things today: soup (but it’s a sunny gorgeous day so I decided on plan b), pasta with a lot of garlic and lovely San Marzano tomatoes, something that comes together nicely in under 20 minutes and contains lots of ingredients that are beneficial to health, followed by some natural vitamin D (sun) and Vitamin Sea (the sea).
1/2 pound pasta
4 cloves garlic, sliced
1 can San Marzano Tomatoes, crush by hand
1/2 cup fresh basil leaves, additional to garnish
1 tablespoon red chili flakes, more to garnish
Sea salt to taste and for cooking water.
2 tablespoons grated pecorino, additional grated or shaved to serve.
Optional drizzle evoo off the heat.
Add evoo and garlic to sauté pan, cook to soften do not brown the garlic, add tomatoes, basil, salt, pepper flakes.
Let simmer medium heat about ten minutes, stir as needed.
Drop pasta into boiling water, cook to shy of al dente. Save cup of cooking water. Add pasta to sauce, turn up heat, splash of cooking water, stir about two minutes.
Remove from heat.
Add pecorino and toss. Plate and serve.