Spaghetti Arrabiata for Two

1. Boil water

Bring a pot of water to a boil with about 2 teaspoons per quart of water.

2. Sweat the Garlic and Chili

Heat the olive oil in a large pan over medium heat. Add the chopped garlic and calabrian chili. Cook until the garlic is a pale golden color. This releases the flavors into the oil and creates a base for our sauce.

3. Create Tomato Sauce

Add the crushed san marzano tomatoes and sprigs of basil to the pan with a pinch of salt. Allow the sauce to simmer for about 15 minutes. Cooking the tomatoes with the basil infuses the sauce with its aroma.

4. Cook the Pasta

While the sauce is simmering, add the spaghetti to the pot of water and cook until it's 95% cooked or almost al dente. The pasta will finish cooking in the sauce, where it will absorb more flavor.

5. Combine Pasta and Sauce

Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Add a splash of pasta water. This starchy water will help the sauce adhere to the pasta better.

6. Finish Cooking

Continue to cook the pasta in the sauce until it's perfectly al dente and the sauce nicely coats the pasta. This step ensures that every strand of spaghetti is bursting with flavor.

7. Add Cheese

Remove the pan from the heat and toss in the microplaned pecorino and parmesan. The residual heat will gently melt the cheese, giving a creamy texture to our Spaghetti Arrabiata.

8. Serve and Enjoy

Serve the pasta immediately, garnished with a little extra cheese if desired. Enjoy the perfect combination of spicy, tangy, and cheesy flavors in every bite!