- 2 garlic cloves (or less, to taste)
- Red pepper flakes
- Olive oil
- 1 400 g (14-15 oz.) can pelati (tomatoes)
- Spaghetti, for four
serves 4. In a large pan saute the whole garlic and the red pepper flakes in a little olive oil. Take away the garlic as soon as it gets golden in color, then add the pelati and let the sauce thicken. Cook spaghetti then put them in the pan and fry for a few minutes. Serve sprinkled with finely chopped parsley.
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