Spaghetti Diavolo

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 dried chili pepper
• 1 tsp Olive oil
• 700 g canned tomatoes
• 350 g spaghetti
• Salt
• 4 sprigs Parsley
• 4 sprigs basil
• Pepper
• 1 pinch sugar
• 20 g Parmesan (1 piece)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Grate the chili pepper in a mortar.

2. 2.

   Heat the olive oil in a pot. Sauté the onion and garlic over medium heat until translucent. Add the tomatoes and chili, bring to a boil, then simmer uncovered for 20–25 minutes on low heat.

3. 3.

   Meanwhile cook the pasta in plenty of boiling salted water according to package instructions until al dente. Wash and dry the parsley and basil, then chop the leaves.

4. 4.

   Mash the tomatoes with a whisk in the pot. Remove from heat and season the sauce with salt, pepper, and a pinch of sugar. Stir in the basil and parsley.

5. 5.

   Drain the pasta and toss with the sauce. Divide onto four plates and sprinkle grated parmesan on top.