Angelo's Bangor Recipe
Make Angelo's Bangor Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and reserve about 1 cup of the pasta water for later use.
Sauce Preparation
- 3
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 4
Add Chili Flakes and Tomatoes
Stir in the crushed red pepper flakes and halved cherry tomatoes. Cook for about 5-7 minutes, until the tomatoes are softened and start to release their juices.
- 5
Season the Sauce
Add the torn basil leaves, salt, and black pepper to the skillet. Stir well and cook for an additional 2-3 minutes.
- 6
Combine Pasta and Sauce
Add the drained fusilli pasta to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time until the desired consistency is reached.
- 7
Serve
Plate the pasta and sprinkle with grated Parmesan cheese before serving.
