Spicy Baby Corn Pasta

1Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

2While the pasta cooks, heat olive oil (2 tablespoons) in a large skillet over medium heat.

3Add the finely chopped onion (1 medium) and sauté for 3-4 minutes until translucent and fragrant.

4Add the minced garlic (3 cloves) and sliced baby corn (150 grams) to the skillet. Sauté for 5-6 minutes until the baby corn (150 grams) is tender and slightly golden.

5Sprinkle in the red chili flakes (1 teaspoon) and dried oregano (1 teaspoon), stirring well to combine and release their aromas for about 1 minute.

6Pour in the crushed tomatoes (or red tomato sauce), stir, and bring the sauce to a gentle simmer. Let it cook for 8-10 minutes, stirring occasionally, until it thickens slightly.

7Season the sauce with salt and freshly ground black pepper to taste.

8Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

9Cook together for 1-2 minutes to allow the flavors to meld and the pasta to heat through.

10Remove from heat and serve immediately, garnished with fresh basil or parsley and grated Parmesan cheese if desired.