6–8 garlic cloves, thinly sliced (yes, that much!)
½–1 tsp red pepper flakes (adjust to your heat preference)
½ cup dry white wine (Pinot Grigio, Sauvignon Blanc—drink what you cook with!)
1 (14.5 oz) can crushed tomatoes (or 2 cups cherry tomatoes, halved)
½ cup pasta water (reserved before draining)
Zest of 1 lemon (secret brightness!)
Salt to taste
To Finish:
To Finish:
½ cup fresh basil, torn
¼ cup fresh parsley, chopped
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