28ouncescrushed tomatoes1 can, San Marzano tomatoes if available
1teaspoongranulated sugaroptional (see tips)
8ouncesspaghetti noodlescooked per the box instructions
Salt and pepperto taste
Instructions
Heat a medium saucepan over low-medium heat. When the saucepan is hot, add the olive oil and crushed red pepper flakes. Cook for 30 seconds to 1 minute, then add the garlic. Cook for an additional 30 seconds.
1 tablespoon olive oil, 1 to 2 teaspoons red pepper flakes, 1 tablespoon garlic cloves
Add the crushed tomatoes, sugar, salt, and pepper. Stir to combine, and bring to a simmer. Cover, and cook at a low simmer for 20 to 30 minutes while stirring occasionally.
28 ounces crushed tomatoes, 1 teaspoon granulated sugar, Salt and pepper
While the sauce is simmering, cook 8 ounces of spaghetti according to package directions, drain, and set aside.
8 ounces spaghetti noodles
After the sauce cooks, taste and add more salt if necessary. Add the noodles to the sauce, and toss to coat.
Garnish with fresh basil and Parmesan cheese.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 2-3 ounces of the spaghetti arrabiata. Additionally, the calorie count does NOT include the Parmesan cheese and fresh basil garnishes seen in the photos. *Actual calories will vary. *For more information and tips, please refer to the post.