Pasta al Pomodoro e Basilico Selvatico

Ingredients

• 400g good-quality dried spaghetti
• 800g Roma tomatoes, blitzed into a passata
• 4 tbsp extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 small dried chili (pepperoncino)
• 6 fresh basil
• Salt and black pepper

Directions

1. Heat olive oil in a wide pan over medium heat. Add garlic and chili; cook until fragrant (1 min).
2. Add tomato passata (or crushed tomatoes). Reduce heat to low. Simmer for 15–20 minutes until deep red and thickened. Season with salt.
3. Meanwhile, boil spaghetti in salted water until al dente.
4. Transfer pasta directly into the tomato pan with a splash of pasta water. Toss vigorously over medium heat for 1 minute.
5. Turn off heat, tear in fresh basil leaves, and toss again.
6. Serve immediately – no cheese if you want pure tomato essence, but Parmigiano is welcome.