Spaghetti with Cherry Tomatoes

Method

1. Cut the cherry tomatoes in half.
2. Blanch them in boiling salted water for 2 minutes, then drain and pass through a food mill to obtain a smooth pulp, discarding skins and seeds.
3. In a large pan, sauté chopped garlic, olive oil, and chili pepper over low heat until fragrant.
4. Add the tomato pulp and cook over medium heat for a few minutes until it thickens and starts to bubble. Season with salt.
5. Meanwhile, cook the spaghetti in salted boiling water until al dente (the cooking time should match the sauce cooking time).
6. Drain the pasta directly into the pan with the sauce (do not add pasta water). Toss to coat.
7. Remove from heat and add fresh basil leaves. Taste the sauce: if it is too acidic, add a knob of butter and mix well.
8. If desired, add a drizzle of extra virgin olive oil and toss again.
9. Serve the spaghetti, topping with extra reserved sauce, a generous grating of Parmigiano Reggiano, and a few fresh basil leaves.