spaghetti alla pianocontara
spaghetti pianoconte style
1 pound spaghetti
1 pound vine-ripened cherry tomatoes
1 large onion
2 cloves garlic
1 fresh chili pepper
6 basil leaves
1/2 cup extra virgin olive oil
Bring a large pot of salted water to boil.
Dice the onion, slice the garlic, cut the tomatoes in half and then
mince the chili pepper.
Pour the olive oil in a large pan over moderate heat, when the oil
is hot, add the onion, garlic and chili and cook for several
minutes until the onion becomes transparent. Add the
tomatoes, salt to taste, and simmer for about ten minutes.
Meanwhile, add the spaghetti to the boiling water and cook until
extra al dente.
Drain and toss the spaghetti into the pan with the tomatoes,
tear the basil leaves and add them to the pasta, cook for
another minute, stirring the pasta all the while.
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