Late Night Pasta with Garlic, Capers, Chili, and Tomato
Late Night Pasta with Garlic, Capers, Chili, and Tomato
Ingredients
- 1/4 cup olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 28-ounce can canned diced tomatoes, undrained
- 2 tablespoons capers, drained
- 1 pound spaghetti
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 5 min
- 2
While the water heats, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 2-3 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
⏱️ 3 min
- 3
Pour in the canned diced tomatoes (with their juice) and add the drained capers. Stir well. Bring the sauce to a simmer, then reduce the heat to low and let it gently cook while the pasta cooks.
⏱️ 2 min
- 4
Add the spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
⏱️ 10 min
- 5
Drain the pasta and add it directly to the skillet with the tomato sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce seems too thick. This helps the sauce cling to the pasta.
⏱️ 3 min
- 6
Season the pasta with salt and freshly ground black pepper to taste. Stir in the fresh chopped parsley.
⏱️ 1 min
- 7
Serve immediately, garnished with extra fresh parsley and a generous sprinkle of grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Late Night Pasta with Garlic, Capers, Chili, and Tomato
- 1/4 cup olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 28-ounce can canned diced tomatoes, undrained
- 2 tablespoons capers, drained
- 1 pound spaghetti
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for serving
- salt, to taste
- black pepper, freshly ground, to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 5 min - 2
While the water heats, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced garlic and red pepper flakes. Sauté for 2-3 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
⏱️ 3 min - 3
Pour in the canned diced tomatoes (with their juice) and add the drained capers. Stir well. Bring the sauce to a simmer, then reduce the heat to low and let it gently cook while the pasta cooks.
⏱️ 2 min - 4
Add the spaghetti to the boiling water and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
⏱️ 10 min - 5
Drain the pasta and add it directly to the skillet with the tomato sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce seems too thick. This helps the sauce cling to the pasta.
⏱️ 3 min - 6
Season the pasta with salt and freshly ground black pepper to taste. Stir in the fresh chopped parsley.
⏱️ 1 min - 7
Serve immediately, garnished with extra fresh parsley and a generous sprinkle of grated Parmesan cheese.
⏱️ 1 min