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
Preparation
- 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.
