Spaghetti with Tomato and Basil

Method

1. Select ripe tomatoes. Make a small incision in each. Boil for 5 minutes after the water comes to a boil.
2. Drain the tomatoes and pass them through a food mill to obtain a puree. Discard the removed water and liquid.
3. In a pot, combine a clove of garlic, a drizzle of extra virgin olive oil, and a chili pepper. Add the tomato puree.
4. Cook on low heat for 45 minutes, adding a small amount of water if needed to prevent drying.
5. After 45 minutes, season with salt and add hand-torn basil leaves. Set aside.
6. Cook the spaghetti in plenty of salted water (use 1 liter water, 10g salt per 100g pasta).
7. In a pan, heat a portion of the tomato sauce with a drizzle of raw extra virgin olive oil.
8. Add the drained spaghetti and toss well.
9. Add a few more basil leaves and a final drizzle of raw olive oil.
10. Serve with an extra spoonful of sauce and a sprinkle of grated Parmesan.