600gfresh tomatoes (san marzano or picadilly) *(or 21.2 oz.)
1fresh chili pepper *
extra virgin olive oil
Put some water to boil in the pan.
In the meantime, peel the garlic and cut it in half to remove the germ (the sprout in the centre), then mince the garlic.Mince the fresh chilli – since the spiciness of the chilli may vary, don't hesitate to adjust the quantity. If you don't have fresh chilli, you can use flakes.Chop some parsley and keep it for later.
Heat some oil in the pan. Then add garlic and chilli and fry for 2 minutes.Cut the tomatoes in half and remove the seeds, then dice them.Add the tomatoes into the pan and cook for about 10 minutes on low heat until you have a sauce (add a pinch of salt during the last minute of cooking).
At this time, the water in the pot should boil. Add some salt and, when it boils again, add the pasta. Leit it cook for the time indicated on the box, then drain it. For perfect cooking, we suggest to check the pasta 1-2 minutes before the indicated time.
Add the pasta to the sauce in the pan, add half of the parsley and toss.
Serve it still hot adding the rest of the parsley on top.
* Ingredients: Reccomendation and Subsitutions
try to use real Italian brands e.g. Barilla, De Cecco, Garofalo, Rummo
if fresh tomatoes and chillies are not available, peeled canned tomatoes (300 g/10.6 oz., drained) and chilli flakes will work fine
Conservation Eventual leftovers can be conserved in a closed container for max 2 days.