Extra Virgin Olive Oil Parsley Leaves Or Basil Garlic Calabrian Chili Paste
Prep and gather all ingredients. Put a large pot of water on to boil.
Then, combine olive oil, parsley, garlic, Calabrian chili paste and crushed red pepper in a large skillet over medium low heat and cook until the garlic starts to soften and brown, about 3 to 4 minutes.
Add the diced hot cherry peppers and their liquid and scrape up any brown bits on the bottom of the pan.
Then, add the tomatoes and salt and stir until well-combined. Cover and bring the tomato mixture to a simmer and simmer, partially covered, for 10 to 12 minutes or so to reduce and thicken the sauce.
Once the water comes to a boil, add salt, then the pasta and cook it for 2 minutes less than the package instructions, or two minutes less than al dente.