100 grams dried whole what spaghetti
2 tbsp olive oil
2 cloves garlic thinly sliced
1/2 tsp chili paste
1/4 tsp oregano
4-6 fresh basil leaves
1 cup diced tomatoes or 3/4 cup tomato sauce
salt and pepper to taste
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until el dente, about 6-7 minutes.
- Pre-heat a sauté pan to medium heat. Add the olive oil and garlic slices. When the garlic slices begin to fry, reduce the heat to medium low. You want the garlic to simmer in the hot for about 5 minutes, or until they turn a nice shade of golden brown. Be careful not burn the garlic, as you will have to start over from scratch. Once the garlic begins to develop a bit of color, about 3 minutes, add the oregano and chili paste. and cook for a further 1 minute. Add the tomatoes/tomato sauce, season with salt, pepper and simmer until needed.
- Once done, drain the spaghetti and add it to the tomato sauce. Turn off the heat and stir in the basi leaves. Let the noodles rest in the sauce for about 2 minutes before serving.