Spaghetti al pomodoro piccante

Nutrition · per serving

Steps

1. 1

   Bring a large pot of water to the boil. Meanwhile, halve the cherry tomatoes, thinly slice the garlic, and finely grate the lemon zest.

   300 g Cherry tomatoes3 cloves Garlic½ tsp Finely grated lemon zest
2. 2

   Generously season the boiling water with salt, then cook the spaghetti until al dente according to the package instructions. Reserve about 150 ml of the pasta water, then drain the pasta.

   15 g for the pasta water Salt200 g Spaghetti
3. 3

   While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Fry the garlic and chili flakes for 30 to 45 seconds, until the garlic is fragrant but not browned.

   3 tbsp Olive oil3 cloves Garlic½ tsp, or to taste Dried chili flakes
4. 4

   Add the cherry tomatoes and cook for 5 to 7 minutes, until softened and releasing their juices. Season with the lemon zest, lemon juice, and black pepper.

   300 g Cherry tomatoes½ tsp Finely grated lemon zest1 tbsp Lemon juiceto taste Black pepper
5. 5

   Add the drained spaghetti to the pan and toss with about 100 ml of the pasta water. Toss for 1 to 2 minutes, until the sauce coats the pasta with a glossy sheen. If needed, gradually add more pasta water.

6. 6

   Fold in the basil, adjust the seasoning, and serve the spaghetti immediately.

   15 g, roughly torn Basil

Origin & History

Spaghetti al pomodoro is one of the best-known dishes of Italian home cooking. The combination of pasta, tomatoes, olive oil, and aromatic herbs is particularly emblematic of the simple, seasonal cooking of southern Italy, while chili and lemon provide a modern, fresh accent.