A generous amount of garlic and parsley lend a bright and summery flavor to this dish, but since it’s made with pantry ingredients, we can enjoy it year-round. In summer, substitute fresh basil for the parsley.
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- ⅓ cup thinly sliced garlic
- 1 (28-ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
- Kosher salt
- 1 pound spaghetti
- ⅓ cup chopped fresh Italian parsley
- ½ cup grated Grana Padano, plus more for serving
Bring a large pot of salted water to boil for pasta. Heat the olive oil in a large skillet over medium heat.
When the oil is hot, add the garlic. Cook and stir the garlic just until it begins to color, about 1 minute.
Add the crushed tomatoes and rinse the can with 1 cup pasta water and add that as well. Season with salt and a healthy pinch of peperoncino.
Bring to a simmer and cook until slightly thickened and flavorful, about 15 minutes.
When the sauce is almost ready, add the spaghetti to the boiling water and cook until al dente. Remove the spaghetti with tongs and add to the sauce.
Sprinkle with the parsley and drizzle with olive oil. Toss well, adding a little pasta water if it seems dry.
Remove the skillet from the heat, sprinkle with the grated cheese. Toss and serve immediately, passing more cheese at the table.