Spaghetti With Scents Of Sicily

Preparation:

Preparation: Cold peel the tomatoes, remove the seeds and cut them into cubes; chop the cloves of garlic, the chilli pepper and the parsley and arrange them separately on a plate. In a medium-sized pan, pour 12 tablespoons of olive oil, a pinch of salt and put it over medium heat. Pour in the minced garlic and brown for about 2 minutes, add the chilli pepper and mix thoroughly. As soon as the garlic reaches a slightly golden color, immediately pour the tomatoes and mash them with a fork. Cook for 2 minutes then turn off the heat and, after a few minutes needed to cool the sauce, add the chopped parsley. Mix and mix everything. Separately, cook 400 g in plenty of water. spaghetti, durum wheat and larger than average, drain and pour into a bowl. Sprinkle a generous dose of grated pecorino and melt the cheese with the residual heat of the spaghetti. Then pour the sauce, mix everything together and serve immediately to savor not only the taste but also the aroma of the ingredients from which this simple dish takes its name. Tips: Always prepare all ingredients in advance; never leave the stove during cooking since times are very limited and a distraction would irreparably compromise the fragrance; do not wait to see an intense color of the garlic before pouring the tomato, exceeding the optimal cooking point gives the dish a heavy and unpleasant taste on the palate. Pour the grated pecorino into a fountain and immediately onto the freshly drained spaghetti so that all the residual heat can be used to melt the cheese before drizzling with the sauce. Do not pour or add cheese after dressing with the sauce; the intense aroma of pecorino alters the flavor and delicacy of the sauce. By doubling the doses, the sauce can be used for an unscheduled and particularly welcome bruschetta.