Devil's Pasta

A thick tomato sauce that clings to the spaghetti, heightened by the sharp heat of chili and golden garlic. Olive oil binds everything for a glossy, emulsified finish.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 599
• Protein: 19 g
• Carbs: 84 g
• Fat: 21 g

Ingredients

• 400 g Spaghetti ( dry )
• 800 g Round tomato ( peeled and diced )
• 3 piece Garlic ( sliced )
• 2 piece Hot chili pepper ( chopped )
• 4 tbsp Extra virgin olive oil
• 60 g Pecorino cheese (sheep cheese) ( grated )
• 20 g Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 tbsp Tomato paste

Instructions

1. Base preparation

   Blanch the tomatoes and cut them into small cubes. Finely slice the garlic and chop the chili after removing the seeds.

2. Aromatic infusion

   In a sauté pan, heat the olive oil. Sauté the garlic and chili. The garlic should become translucent and color very slightly without ever browning.

3. Sauce reduction

   Stir in the tomato paste, then add the fresh tomatoes. Let it simmer over medium heat. The sauce is ready when it coats the back of a spoon and the oil slightly rises to the surface.

4. Al dente cooking

   Plunge the spaghetti into a large quantity of boiling salted water. Remove them one minute before the indicated time: they should offer resistance to the bite.

5. Final liaison

   Toss the pasta into the sauce with a ladle of cooking water. Add the pecorino and parsley. Stir vigorously to create a creamy emulsion.

Chef's tips

• Always save a ladle of cooking water to bind the sauce at the last moment.
• Adjust the chili to your taste, but it should awaken the palate, not numb it.

Storage

Keeps for 2 days in the refrigerator. Reheat in a pan with a small splash of water to loosen the sauce.