Spaghetti with fresh tomato and basil

INGREDIENTS

• 300 g of spaghetti (N 8);
• 300 g of cherry tomatoes;
• 1 clove of garlic;
• Extra virgin olive oil to taste;
• Basil leaves, a few sprigs to decorate the dish;
• Salt and chili pepper

STEP

1. Wash the cherry tomatoes under running fresh water, remove the stalk, cut them into 4 wedges;
2. In a pan, fry the lightly crushed garlic and chilli pepper in oil;
3. Add the chopped cherry tomatoes and brown over high heat for a couple of minutes, stirring continuously with a wooden spoon, and when they are wilted, crush them with a fork. Add salt, half the basil, lower the heat, cover with a lid and continue cooking the sauce for a few more minutes;
4. Cook the spaghetti in plenty of salted water and, just before draining it, turn on the heat in the pan with the sauce;
5. Drain the spaghetti al dente and pour it into the pan, add the remaining basil leaves torn by hand and cook for a few seconds, mixing the tomato well with the pasta;
6. Serve immediately garnished with fresh basil leaves… a real delight!!