Pasta Bomba Rossa (Spaghetti With Spicy Tomato And Basil Sauce)
You can vary this recipe in your own way: try adding chilli pepper for people who like a bit of heat. Trust us, you must try this dish!
Recipe courtesy of
500 ml/17 fl oz (generous 2 cups) tomato sauce
Two tablespoons olive oil, plus extra for drizzling
10 basil leaves
Two pinches of Espelette pepper or paprika
600 g/1 lb 5 oz spaghetti or linguine
10 Tomato Confit, halved
Salt and pepper
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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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