Ingredients

1 lb thin spaghettini

Salt

1/3 C. extra virgin olive oil

2 tsp. garlic chopped very fine

Chopped hot red chili pepper

2 T. chopped parsley

1/4 lb. fresh, very ripe, but firm plum tomatoes, and a few fresh basil leaves.

Preparation

  1. Cook spaghetti, adding extra measure of salt
  2. Put olive oil, garflic, and chopped hot red pepper in small saucepan, turn to medium low. Cook and stir the garlic until it becomes colored a pale gold. Do not let it become brown.
  3. Add tomatoes, cooking for just one minute.
  4. Toss the cooked drained pasta with the entire contents of the saucepan, turning the strands over and over to coat evenly. Correct for salt.
  5. Add chopped parsley and basil, toss again and serve immediately.