INGREDIENTS

  • Kosher salt
  • 1 pound dried angel hair pasta
  • 3 tablespoons olive oil
  • 3 GARLIC cloves, sliced
  • 1 (28-ounce) can crushed San Marzano tomatoes with juices
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon UNSALTED BUTTER
  • 1/4 cup FRESH FLAT-LEAF PARSLEY leaves, chopped
  • 1/2 cup freshly grated PARMESAN cheese

INSTRUCTIONS

  1. In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta.
  2. Meanwhile, put a large skillet over low heat. Add the olive oil, garlic, and a pinch of salt. Cook until the garlic becomes aromatic, about 1 minute. Add the tomatoes with juices and red pepper flakes, increase the heat to medium-high, and cook for 2 minutes.
  3. Add the cooked pasta to the pan, stirring the noodles into the sauce. Add a splash or two of the pasta water if the sauce looks too dry. Remove from the heat and stir in the butter, parsley, and parmesan. Serve immediately.