Spaghetti with Arrabbiata Sauce

This is Spaghetti in an “Angry” Tomato Sauce. If you shy away from spicy food
don’t worry too much about this recipe. When Italians call a dish “spicy” it is rarely truly hot.

1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1/4 to 1/2 teaspoon chilli flakes
1 teaspoon minced Italian parsley or basil
1 can canned chopped tomatoes
2 tablespoons plus ½
teaspoon salt
1 pound spaghetti
3/4 cup freshly grated
Pecorino Romano (optional) You could use
parmesan instead

Heat 2 tablespoons of the olive oil in a 14-inch skillet over medium-high
heat. Add the garlic, chili, and parsley, and cook 30 seconds, or until
aromatic.
Fold in the tomatoes and 1/2 teaspoon of the salt. Cook over medium heat 20
minutes, covered, stirring once in a while. Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and the remaining 2 tablespoons of salt. Cook until al dente, then drain, reserving 3/4 cup of the pasta cooking water.
Add the spaghetti, Pecorino, and the reserved pasta cooking water to the sauce in the skillet. Cook 1 minute, stirring; the sauce should coat the spaghetti; cook a few seconds longer if it does not.
Serve hot.
Serves 4