INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghetti N° 3
500 g fresh oblong tomatoes
Fresh basil
2 garlic cloves
Fresh chili pepper
Extra virgin olive oil
Salt, as needed
DIRECTIONS
After making two incisions in the shape of a cross in the bottom of the tomatoes, plunge them into boiling water for about 1 minute. Take them out and let them cool down rapidly in a bowl with cold water and ice. The skin will split, and can then be easily pulled off. Peel all, and cut into strips. Set aside. Meanwhile, in a sauté pan, heat olive oil, garlic, chili pepper and basil. Add the tomato strips and sauté all together for 1 minute. Salt and turn off the flame. Cook the Spaghetti in a large pot of boiling, salted water. Once cooked, drain directly into the sauté pan with the tomatoes. Turn on the flame and sauté. Remove from the heat. Take out the garlic and the red pepper. Add a drizzle of olive oil and more basil leaves. Plate, garnishing with a small sprig of basil. Dinner’s ready!