for 4 person

Sauce

2 tbsp	olive oil
3	garlic cloves, squeezed
1	red chilli pepper, deseeded, finely chopped
3 tbsp	tomato puree
800 g	vine-ripened tomatoes, cut into approx. 2 cm pieces
1 tsp	sugar
½ tsp	salt

Spaghetti

300 g	spaghetti
7 ½ dl	salted water, boiling
	salt, to taste

To serve

50 g	Parmesan, shaved into thin strips using a peeler
2 sprig	basil, leaves torn off

How it's done

Sauce

Heat the oil in a wide, non-stick frying pan. Add the garlic, chilli and tomato puree, sauté briefly. Add the tomatoes and sugar, season with salt. Simmer the tomatoes for approx. 10 mins.

Spaghetti

Add the spaghetti to the sauce, gradually pour in the salted water, stirring frequently so that the spaghetti is always covered with the sauce. Simmer the spaghetti until it is al dente, season with salt.

To serve

Plate up the spaghetti, sprinkle with the cheese and basil.

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