spaghetti con pomodorini a pennula
spaghetti with vine-ripened cherry tomatoes
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
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, then remove
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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