•Red pepper flakes, serrano or Calabrian chilis for desired heat
•Pasta -3
•Olive oil
2 Tbs butter
Instructions
Start your saucepan on medium low to medium high heat. (This will vary slightly depending on the stove top)
Before the pan heats, add the olive oil, garlic slices and basil stems. As the oil heats, it will infuse with these flavors.
Now, get your water on to boil. Once boiling, add a heavy amount of salt and add your pasta to the water.
Before the pan heats, add the olive oil, garlic slices and basil stems. As the oil heats, it will infuse with these flavors.
As the oil heats, it will infuse with these flavors. When the pasta is about halfway done cooking, add tomato paste and a ladle of pasta water to the pan. Let this cook and become sauce-like.
When the pasta has a minute or two left to cook, add it to the pan and add pasta water to allow continued cooking. *Remove basil stems at this point.
Continue to add pasta water until the pasta is al dente and the sauce is the desired thickness.
Once the desired sauce is achieved, let cool for a minute or two and add butter and stir. Serve and eat right away. Chiffonade basil leaves. Add Parmesan cheese and basil leaves to top and enjoy.
