A delightful pasta dish with a spicy tomato basil sauce, perfect for a flavorful dinner.
Heat the olive oil in a large skillet over medium heat until shimmering.
Ensure the oil is hot enough to release the flavors of the garlic.
Add the minced garlic and red chili flakes to the skillet and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Add the chopped onion and cook until softened and translucent.
Cooking the onion slowly enhances its sweetness.
Add the hand-crushed tomatoes and torn basil leaves to the skillet.
Simmer the sauce to reduce and concentrate the flavors.
Bring a large pot of salted water to a boil and cook the fettuccine until al dente.
Reserve some pasta water to adjust the sauce consistency.
Combine the cooked pasta with the sauce in the skillet, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta garnished with shaved ricotta salata and fresh basil leaves.
Serve immediately for the best flavor and texture.
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