- 500g Capellini
- 1 kg beefsteak tomatoes
- 3 toes garlic
- 1 chili pepper
- 0.5 big onion
- 1 bunch basil
- 1 piece old pecorino
- olive oil
Cut the stalks out of the tomatoes (preferably Vierländer Platte or Vierländer Krause) and score the skin crosswise. Briefly place the prepared tomatoes in boiling water until the skin comes off a little. Remove the tomatoes from the water, rinse and peel off the skins. Divide the flesh and chop it into small pieces with a knife.
Clean the onions (you can also use spring onions as an alternative) and cut them into rings or cubes. Heat olive oil in a pan and sauté the onions for 5 minutes over medium heat. Lightly sprinkle with sugar and salt. Add the tomatoes, the chopped chili pepper, and crushed garlic cloves. Mix everything well and simmer for another 5 minutes over moderate heat.
Clean the basil and pluck the leaves from the stems. Cook the capellini in salted water for about 3 minutes, then add them to the pan while dripping wet. Add the chopped basil leaves and mix well. Remove garlic and chili.
Finely grate the Pecorino and generously sprinkle the pasta with it. Also pour some good olive oil over it. A chilled pinot grigio goes well with this.
Tip: Outside of the tomato season, you can also replace the beefsteak tomatoes with canned tomatoes.