Ingredients
Scale
- 400g dried spaghetti
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 large onion, finely chopped
- 1 can (400g) crushed tomatoes
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Optional: sliced olives or capers for added flavor
Instructions
- Bring a large pot of salted water to a boil. Add the dried spaghetti and cook until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, sauté until fragrant and translucent, about 3-4 minutes.
- Add red pepper flakes, smoked paprika, and Italian herbs. Stir well to coat the aromatics.
- Pour in crushed tomatoes, season with salt and black pepper. Simmer for 10-15 minutes to develop flavors.
- Add cooked spaghetti to the skillet and toss to coat with sauce. Optionally, fold in sliced olives or capers.
- Garnish with fresh basil leaves and serve hot.
Notes
- Use high-quality crushed tomatoes for a richer flavor.
- Adjust spice level by increasing red pepper flakes for more heat.
- Fresh herbs like basil or parsley enhance aroma and taste.
- Cook pasta al dente to maintain texture when mixed with sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 plate (about 200g cooked pasta)
- Calories: 430 kcal Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg