How to make it

  • Put all but 1 tsp of olive oil and garlic in a large skillet over medium-heat and cook until until the garlic begins to sizzle.
  • Add the torn basil leaves and cook for three minutes. Remove the leaves and set aside.
  • Add the tomatoes as soon as the garlic begins to change color. If using fresh tomatoes, you'll notice that they will give off a fair amount of liquid. When the liquid begins to reduce, season with salt. If using canned tomatoes, season with salt at the beginning.
  • Continue cooking over medium-heat until tomatoes have reduced and separated from the oil. At this point, you have the option to add the pepperoncini.
  • Add basil leaves. Reduce heat and let simmer for another 30 minutes.
  • Cook al dente your pasta of choice. Drain pasta and toss with the sauce in the skillet, adding remaining tbsp of olive oil.
  • Serve individual portions of pasta with sauce. Top with grated formaggio parmigiano-reggiano.
  • Bon appetit!

Reviews & Comments 3

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  • 22566 9 years ago
    Thank-you for the recipe and liked the history behind the title.

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    " It was excellent "
    frodo ate it and said...
    you really know your stuff! 8 cloves garlic YES
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    " It was excellent "
    tilgidh ate it and said...
    This is a wonderful basic dish. Simple and fast to make and full of flavor. (5)

    Thank you for sharing.

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