Pasta con i Pomodori e Peperoncino

Pasta con i Pomodori e Peperoncino is a simple yet flavorful Italian dish that highlights the freshness of tomatoes and the heat of chili peppers. This vegetarian supper is perfect for a quick weeknight meal, bursting with vibrant flavors and aromas.

Ingredients

• Spaghetti - 200 grams
• Ripe tomatoes - 400 grams, diced
• Garlic - 3 cloves, minced
• Fresh red chili pepper - 1, thinly sliced (adjust to taste)
• Olive oil - 3 tablespoons
• Fresh basil leaves - a handful, torn
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese - for serving (optional)

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic and sliced chili pepper to the skillet, sautéing for about 1-2 minutes until fragrant but not browned.
4. Add the diced tomatoes to the skillet, season with salt and black pepper, and let simmer for about 10 minutes, stirring occasionally until the tomatoes break down and form a sauce.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water, then drain the pasta and add it to the skillet with the tomato sauce.
6. Toss the pasta in the sauce, adding reserved pasta water as needed to achieve the desired consistency.
7. Stir in the torn basil leaves and adjust seasoning if necessary.
8. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and antioxidants from fresh tomatoes.
• Provides healthy fats from olive oil, which can support heart health.

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