Hot chilli spaghetti

Ingredients for 4 people
  • 300 g pasta (spaghetti)
  • 200 g hot chilli peppers
  • 300 g Perini tomatoes
  • 4 tablespoons extra virgin olive oil
  • 1 clove of garlic
  • 4 basil leaves
  • salt and grated Grana or Parmigiano cheese
  • Clean and wash the peppers, remove the stalks and seeds, dry them and fry them in a pan in which you have previously browned a clove of garlic in some oil.
  • Cook over medium heat for about 10 minutes until the peppers become soft.
  • Meanwhile, wash the tomatoes, remove the seeds and liquid and cut them into slices. Transfer them to a frying pan with the peppers and season with the basil leaves.
  • Add salt to taste. Cook the sauce over a low heat for 20 minutes.
  • Meanwhile, boil the pasta until it is al dente, drain and transfer it to the pan with the sauce. Toss in the pan for a few moments on a high flame, so that the pasta becomes well and evenly flavoured.
  • Serve hot, accompanied, if you wish, with grated Grana or Parmigiano cheese.
Other recipes in the category "Recipes with round chilli pepper"