Spaghetti Pomodoro Recipe

1. Make the Sauce

In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant.

2. Stir in Calabrian chili paste and cook for another minute.

3. Add canned tomatoes (with juices) and salt. Break up the tomatoes with a spoon and bring to a simmer. Cook for about 20 minutes, stirring occasionally.

4. Add fresh basil leaves at the end and stir to combine. Remove from heat.

5. Whip the Ricotta

In a medium bowl, combine ricotta cheese, heavy cream, salt, and black pepper. Use a hand mixer to whip until smooth and creamy. Set aside.

6. Cook the Pasta

In a large pot, bring salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Drain and reserve a cup of pasta water.

7. Add the drained spaghetti to the sauce and toss to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

8. Make Garlic Toast

Preheat the oven to 400°F (200°C).

9. Spread softened butter on one side of each bread slice. Sprinkle garlic powder on top.

10. Place on a baking sheet and toast in the oven for about 5-7 minutes or until golden and crispy.

11. Serve the Dish

Plate the spaghetti Pomodoro and dollop whipped ricotta on top. Sprinkle with grated parmesan and additional fresh basil if desired. Serve with garlic toast on the side.