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Print this Recipe    Spaghetti 11

Sicilian Spaghetti con Pomodorini

1 pound spaghetti
1/4 cup extra virgin olive oil
4 garlic cloves
1 chili pepper
2 pounds of ripe cherry tomatoes coarsely chopped
1 teaspoon dry oregano
12 large basil leaves sliced into thin strips

Bring a large pot of salted water to boil, add spaghetti and allow
it to cook over medium-high flame. Heat the olive oil in a large
saute pan over medium-high heat. Add the garlic and chili pepper
and let them cook for a few moments until the garlic has begun to
lightly toast around the edges, then remove the garlic and pepper
from the oil. Add the tomatoes, oregano and basil, lower the
temperature to low-medium heat and let simmer until the juices from
the tomatoes has almost evaporated. Remove from stove and set aside.
When the spaghetti is very al dente, strain and add it to the sauce,
placing the saute pan over medium heat and stir until well reheated
and the ingredients are well incorporated. Serve immediately.

Serves 4.

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