Quick Spaghetti Marinara

Bring a large pot of salted water to a rolling boil.

Add 1 pound of De Cecco spaghetti to the boiling water and cook according to package directions until al dente.

While the pasta is cooking, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat.

Add 2 cloves of minced garlic and 1/2 teaspoon of crushed red pepper flakes to the skillet. Cook for 1 minute, until fragrant.

Add 1 (28 ounce) can of crushed San Marzano tomatoes to the skillet. Season with salt and freshly ground black pepper to taste.

Simmer the tomato sauce for 10 minutes, stirring occasionally, until it has slightly thickened.

Drain the cooked pasta and add it to the skillet with the tomato sauce. Toss to combine.

Stir in 1/4 cup of chopped fresh basil and 1/4 cup of grated Parmigiano-Reggiano cheese.

Serve immediately, garnished with extra Parmigiano-Reggiano cheese.