Devil's Pasta
Ingredients
- 400 gSpaghetti (dry)
- 800 gRound tomato (peeled and diced)
- 3 pcGarlic (sliced)
- 2 pcHot chili pepper (chopped)
- 4 tbspExtra virgin olive oil
- 60 gPecorino cheese (sheep cheese) (grated)
- 20 gFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 tbspTomato paste
Method
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.
- 1
Blanch the tomatoes and cut them into small cubes. Finely slice the garlic and chop the chili after removing the seeds.
- 2
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
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
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
Toss the pasta into the sauce with a ladle of cooking water. Add the pecorino and parsley. Stir vigorously to create a creamy emulsion.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in a pan with a small splash of water to loosen the sauce.
