Sicilian cart drivers pasta, apparently–in olden times.
Certainly brightens up a person’s day, after a long haul–see “post meal” image below!
Long haul–just arrived in town…
Summer fare often made with uncooked ingredients that are in season–new garlic, fresh basil and ripe tomatoes. In winter switch to tinned tomatoes–drained.
It is simple and quick.
Presumably there were as many versions as there were carts and horses–this time the sauce is cooked for a short time to let the hint of heat kick in and the garlic to meld.
for 4
- 6 tblsp olive oil
- 6 medium garlic cloves–chopped fine
- a good handful of basil leaves–chopped
- 1 small red chili–chopped
- 700gms/1.5lbs fresh tomatoes–skinned and seeded then chopped.
- salt and pepper
- 400 gms spaghettini
Heat the oil in a medium pan.
Add the next five ingredients and cook them for fifteen minutes at a simmer.
Turn off the heat.
Bring a large pan of salted water to the boil and add the pasta.
Drain when done to your taste and add to the sauce.
Serve with grated parmesan if you wish (Meredith did); I was happy with the garlic and chili and a swirl of best olive oil.
my word that was tasty, let’s play some music!
Robin Ellis 