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Sicilian Spaghetti Con Pomodorini
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Bring a large pot of salted water to boil, add spaghetti and allow it to cook over medium-high flame. Heat the olive oil in a large saute pan over medium-high heat. Add the garlic and chili pepper and let them cook for a few moments until the garlic has begun to lightly toast around the edges, then remove the garlic and pepper from the oil. Add the tomatoes, oregano and basil, lower the temperature to low-medium heat and let simmer until the juices from the tomatoes has almost evaporated. Remove from stove and set aside. When the spaghetti is very al dente, strain and add it to the sauce, placing the saute pan over medium heat and stir until well reheated and the ingredients are well incorporated. Serve immediately. Serves 4.
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