Spicy Tomato-Basil Pasta
The kind of pasta you keep going back for. 🍝🔥 Jammy tomatoes, loads of fresh basil, and a little heat tangled into glossy, garlicky spaghetti. Fair warning: make a double batch—this one's addictive!
An original Flavor Unfiltered Recipe
Ingredients
- 1 lb spaghetti
- 3 Tbsp olive oil
- ½ small onion, finely chopped
- 5 garlic cloves, thinly sliced
- 2 ripe tomatoes, diced
- 2 Tbsp tomato paste
- ¼ cup dry white wine
- ¼ cup chopped sun-dried tomatoes (optional)
- 1 tsp paprika
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp crushed red pepper flakes
- ¾ tsp Himalayan pink salt, plus more to taste
- ½ tsp freshly cracked black pepper
- 1 tsp silan
- ⅓–½ cup reserved pasta water
- ½ cup fresh basil, roughly torn, plus more for serving
Directions
- Cook the spaghetti until al dente. Reserve ½ cup of the pasta water, then drain.
- Heat the olive oil and sauté the onion until golden. Add the garlic and cook until fragrant.
- Stir in the tomato paste and cook for 2–3 minutes, until deep red and caramelized.
- Pour in the white wine and allow it to reduce for 1–2 minutes.
- Add the diced tomatoes, optional sun-dried tomatoes, paprika, smoked paprika, onion powder, crushed red pepper flakes, Himalayan pink salt, and freshly cracked black pepper. Cook for 5–7 minutes, until soft and jammy.
- Stir in the silan and ⅓ cup of the reserved pasta water.
- Add the drained spaghetti and toss over medium heat until glossy and completely coated, adding more reserved pasta water as needed.
- Remove from the heat and fold in the fresh basil. Taste and add more Himalayan pink salt if needed.
