Ingredients (4 people):
- 320g spaghetti
- 400g peeled tomatoes
- 3 fresh red chili peppers, chopped
- extra-virgin olive oil
- 4 clove of garlic, sliced
- Salt
Instructions:
Crush the peeled tomatoes in a bowl with your hands, and add a pinch of salt.
Pour plenty of olive oil into a large pan, add the chili peppers, and the garlic cloves sliced in 2 – the garlic is cooked till burnt, and later removed from the dish.
When the oil is boiling, quickly add the peeled tomatoes and cover the pan to put out any flame, and keep the smoke from escaping. This will give the dish its smoky flavour.
Bring a large pot of salted water to boil, and cook the pasta until the begin to bend. Once they are bending, transfer them over to the pan with the sauce, being careful no to break them.
Stir the spaghetti into the sauce over a medium heat, and if necessary add more peeled tomatoes. The sauce will slowly caramelize and as it wraps around the spaghetti.
When pasta is creamy with a concentrated sauce, let it toast slightly (not burn).
Just before removing to serve, drizzle some olive oil over the pasta to ‘polish’.
Remove the garlic. Serve and enjoy!
Italy with Amore 