Spaghetti con il Diavolicchio e Pomodoro

Spaghetti with Chilli Peppers, Garlic and Tomato

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Nonno Carlo

Nonno Carlo loved La Dolce Vita. He enjoyed the company of friends and family and we would have una festa at a drop of his hat! He enjoyed an aperitif at about 11am, whether it was an Amaro Lucano, Masala, Strega or Sumbuca and if an acquaintance popped by, out would come the rainbow of elegant bottles.

And we would play a game of Scopa; 40 beautiful picture cards of cups, swords, clubs and denarii. He played how he lived, with passion and vigour, not abiding cheats and dealing with precision. As balmy afternoons turned into cooler evenings with glorious, purple, orange and pink sunsets, we lived our summers in opalescence colour.

I have included Nonno Carlo’s favourite dish of Spaghetti con il Diavolicchio e Pomodoro, a piquant dish, just as he enjoyed his life.

Scopa
Spaghetti con il Diavolicchio e Pomodoro

Serves 4 to 6
455g (1lb) dried spaghetti * splash of olive oil * 1 to 2 hot chilli peppers, minced * 2 garlic cloves, minced * 655g (1lb 7oz) cherry or plum tomatoes, quartered * 3 tbsp chopped fresh basil or parsley * salt & pepper * sprinkle of pecorino cheese

Cook the spaghetti for 8-10 minutes until al dente. Meanwhile, heat a splash of oil in a large pan and gently fry the chilli and garlic. Add in the tomatoes and stir together for about 5 minutes until hot and broken down. Drain the pasta and toss into the pan with the chilli tomatoes, combine and transfer to the warmed serving dish. Add the basil or parsley and a grinding of pepper. Serve with pecorino cheese.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section THE ITALIAN JOB, a selection of authentic Italian recipes.

£15

> Next recipe FARFALLE CON POMODORO SECCHI E BASILICO