Spicy tomato pasta
Bavettine piccanti col pomodorino schiattato
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For 4 people: 350 g ripe tomatoes pasta-20-4 minced garlic cloves-6 torn basil leaves-smoked chili (the original should come from Guatemala)-extra virgin olive oil-pepper-salt
1) Cook pasta in salted water.
2) Snuffed, i.e. just crush the tomatoes between your thumb and forefinger, place them in a saucepan and let them hear some fire. Caution: do not have to cook.
3) remove the tomatoes from the heat, add the olive oil, garlic, basil, chili chopped (no chili pepper also homegrown), mix it with pasta.
(Thanks to Giancarlo C.)
