![Spaghetti with Arrabbiata Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/1jphX4dKP9hDOmLXaf1iiEGbKNs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-spaghetti-with-arrabiata-sauce-5adb11640f074fac8a0ba00ba48e98e9.jpg)
Ingredients
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3 tablespoons extra-virgin olive oil
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6 garlic cloves, thinly sliced
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3/4 to 1 teaspoon crushed red pepper flakes
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One 28-ounce can whole tomatoes
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Salt
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Freshly ground black pepper
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1 pound spaghetti
Directions
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Heat the olive oil in a large saucepan over moderate heat. Add the garlic and red pepper flakes and cook, stirring, until golden and fragrant, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally and crushing them with a wooden spoon, until slightly thickened, about 30 minutes. Season to taste with salt and pepper.
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Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Serve immediately, topped with the arrabbiata sauce.
Make Ahead
The arrabbiata sauce can be made up to 3 days ahead and refrigerated in an airtight container. It can be frozen for up to 1 month.