Here is a spicy tomato pasta that we had today. Technically, this should be made with penne, but we didn't have any because Laila likes paccheri more and that's what we keep around. We add a little lemon zest because it's perfect when paired with the kick of the chili flakes.
1 large can (28 oz) whole San marzano tomatoes
3 garlic clove, sliced
1 tbs red pepper flakes
Zest of 1 lemon
Salt
Oil
Parmesan
1 lb pasta (we used paccheri)
Put 1/4 c of olive oil in a pan. Add pepper flakes and garlic. Cook for just a couple of seconds (do not brown the garlic - if it burns start over it's worth it). Add tomatoes and 1 cup water. Cover. Cook for 25 minutes. If it's looking dry at any point add water. Add the zest of one lemon at the end.
Meanwhile, boil the pasta in heavily salted water. When the pasta is almost cooked but still a bit hard transfer it to the pot of sauce (which should be hot) using a slotted spoon or spider, and cook in the sauce for a minute or two more. If you need to thin it out add a little bit of pasta cooking water.
Place the pasta in the bowls. Add a little oil and Parmesan on top.
Originally published on February 9, 2023 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 (North America-based) or subscribe here to get the recipe first.
