Spaghetti with olive oil pomodori and Basilica fresco

Ingredients for 4 servings:

• 1 package of spaghetti
• 1 bulb(s) garlic
• 1 dl olive oil
• Salt
• some chili pepper(s), dried
• 1 pinch(s) of cayenne pepper
• Black pepper, freshly ground
• Pinch(s) of sweet paprika powder
• 20 basil leaves
• some basil, dried
• ½ package of Parmesan cheese
• 1 packet of pine nuts
• Cherry tomatoes, to taste

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Spaghetti with garlic, chili, tomatoes and basil

Cook spaghetti (preferably de gecco), salt the water, and, importantly, stir occasionally for the first few minutes. Heat half of the olive oil in a pan. Heat a little olive oil in another pan along with the pine nuts (no hotter than heat 2 on an electric stove), swirling or stirring occasionally and adding salt. Meanwhile, peel about 6 garlic cloves and slice very thinly. Depending on your taste, add about 2-6 chili peppers and half of the garlic to the 0.5 dl of oil. When the garlic is crispy, transfer the contents of the pan to a small bowl, season with salt, pepper (black and cayenne pepper), a little paprika, dried basil, and the toasted pine nuts. Stir everything together and let it simmer. Reduce the heat (about heat 1.5 on an electric stove) and heat the remaining garlic with a little olive oil. Chop the basil and halve the cherry tomatoes. Grate the Parmesan cheese. Two minutes before the spaghetti is ready, remove the chili peppers from the sauce mixture, add them to the warmed garlic along with the remaining oil, and heat through. Just before the end, add the tomatoes and half of the fresh basil. Drain the pasta; do not rinse! Portion out the pasta, drizzle with the sauce, and garnish with the remaining basil. Tip: Stir in some arugula, if desired.