Pasta Bomba Rossa (Spaghetti With Spicy Tomato And Basil Sauce) by Circolo Popolare

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Method

In a frying pan (skillet) over a low heat, warm the tomato sauce, olive oil and half of the basil leaves for five minutes. Season with salt, pepper and one pinch of Espelette pepper.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to the package directions. Remove with pasta tongs and transfer to the frying pan. Mantecare (mix) and add one ladle of the pasta cooking water and continue cooking for five minutes.
Transfer the pasta and sauce to a serving dish. Scatter over the tomato confit and remaining basil leaves, then sprinkle with another pinch of Espelette pepper. Drizzle with a little olive oil and serve immediately.

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