Sort ingredients
tofran
QR Code
Listen
Pdf
Bring a large pot of water to a rolling boil over high heat.
In a large deep sauté pan, heat the olive oil, garlic and chillies over medium-low heat and cook until the garlic starts sizzling with little bubbles around it, 1 to 2 minutes.
Add the tomatoes with a heavy pinch of salt.
Increase the heat to high and simmer passionately until the sauce begins to concentrate but has not yet lost its bright acidity, about 5 minutes.
Once the water has reached a rolling boil, season with salt until the water tastes like a seasoned soup.
Drop in the pasta and cook until very al dente (a little more than half the recommended cooking time).
Transfer the pasta to the sauté pan along with a ladleful (120ml) of pasta cooking water and the parsley and simmer.
Stir tenderly, until the pasta is al dente.
Taste frequently to determine when the pasta is done and add more pasta water as needed to finish cooking the pasta and keep the sauce loose.
Serve garnished with a flurry of parsley.