A classic, both summer and winter versions.
- Cherry tomatoes. (Canned romano tomatoes for the winter version)
- extra virgin cold pressed olive oil
- plenty fresh basil (oregano, for the winter version)
- one chili pepper
WARMER MONTHS (march up to november, if you live in a warm region)
Cut the cherry toms in halves.
Heat half of the oil in a frying pan, add garlic and chili, till garlic is gold.
Add the cherry toms, sauté for 10-15 minutes.
Turn off, and only now rip the basil leaves into the pan. Allow to soak.
After you have added your sauce to the pasta, add some extra oil, uncooked.
Forget the cherry tomatoes, and use canned tomatoes.
Another difference from the summer version: add the oregano in frying pan right when you add the tomatoes.
Cook longer than summer version, at lower flame. (about 20 minutes).
Same goes with adding uncooked olive oil directly on the pasta.