| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| spaghetti con pomodorini a pennula spaghetti with vine-ripened cherry tomatoes ingredients: 1 pound spaghetti 1 pound ripe cherry tomatoes 6 garlic cloves 1 teaspoon dry oregano 1 teaspoon crushed chili pepper 12 large basil leaves 1/4 cup extra virgin olive oil sea salt |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Slice the tomatoes in half and squeeze out the seeds, then slice the basil leaves into thin strips. Bring a large pot of salted water to boil, add spaghetti and allow it to cook over high flame, not forgetting to stir the pasta to prevent any sticking. Heat the olive oil in a large pan over moderately flame, and add the garlic and chili pepper. Cook them for a few moments until the garlic begins to lightly toast around the edges and remove the garlic and chili from the pan. Add the tomatoes and oregano, lower the temperature to moderate and simmer until the juice from the tomatoes has almost evaporated. Add the basil, salt to taste, then remove from stove and set aside. When the spaghetti is extra al dente, strain and add to the sauce, place the pan over the burner and cook until well incorporated. Serve immediately. |
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