About the Recipe
There’s a plate of spaghetti I had in Rome that never quite left my tongue — or my heart.
It wasn’t fancy. Just spaghetti. Tomato sauce. Olive oil. Maybe a little basil. But it tasted like sunlight had been folded into the noodles.
In a tiny trattoria tucked between cobbled alleys, I sat alone, hungry in all the right ways, and let go of every voice that told me not to finish the whole bowl. I did. With wine. And no apology.
So here it is — the simplest, most sensual spaghetti I ever had. I want you to taste it the way I did: fully present, in love with the moment, in love with yourself.
Ingredients
200g (7 oz) spaghetti
3 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
400g (14 oz) canned San Marzano tomatoes, crushed
A pinch of red chili flakes (optional)
Sea salt & black pepper, to taste
A few fresh basil leaves
Grated Parmigiano-Reggiano (optional but heavenly)
Preparation
Boil the Spaghetti
Bring a large pot of salted water to a rolling boil. Drop in the spaghetti and cook until al dente. (Italians say the water should be “as salty as the sea.” Don’t be shy.)
Make the Sauce
In a skillet, warm the olive oil over low heat. Add the garlic and let it sizzle gently — no browning, just perfuming the kitchen like a Roman summer. Add chili flakes if you’re feeling bold. Now pour in the crushed tomatoes. Let them simmer, slow and loving, for about 15 minutes. Add salt and pepper to your taste. Stir occasionally with gratitude.
Marry the Pasta and Sauce
Drain the spaghetti (reserve a little pasta water if you want it silkier). Toss the noodles straight into the sauce. Stir with purpose. Let them get to know each other.
Garnish and Serve
Tear a few basil leaves by hand and scatter over the top. Add grated cheese if you wish. Serve in a deep bowl, and if possible, eat outside with your feet bare and a glass of red wine in hand.