Spaghetti with scents of sicily

Cold peeled tomatoes, give them the seeds and cut into cubes; cut up the garlic, chilli and parsley that you separately on a plate.

In a medium sized skillet pour 12 tablespoons of olive oil, a pinch of salt and put it on the stove at medium flame.

Pour the crushed garlic and FRY for about 2 minutes, add the chilli and stir thoroughly.

As soon as the garlic is just Golden in colour, immediately pour the tomatoes and spappolateli with a fork.

Let stand for 2 minutes and then turn off the flame and, after a few minutes are needed to cool the sauce, pour the chopped parsley.

Stir and mix everything.

Apart from Cook in plenty of water 400 g spaghetti, wheat and above-average size, let them drain and pour into a soup tureen.

Sprinkle a generous amount of grated pecorino cheese and melt the cheese with the residual heat of the spaghetti.

Pour the sauce, mix everything together and serve immediately to taste in addition to taste even the scent of ingredients from which it takes its name from this simple dish.

Tips: always Prepare in advance all ingredients; do not leave the stove while cooking since the times are very close and a distraction it would compromise irreparably the fragrance; don't wait to see an intense color of garlic before pouring in the tomato, exceeding the optimal cooking point from the dish a little heavy and taste palatable.

A fountain and immediately pour on spaghetti just drained the grated pecorino cheese so that it can be exploited all the residual heat to melt the cheese before you drizzle with the sauce.

Do not pour it add cheese after seasoned with sauce; the aroma of the cheese flavor and alters the delicate sauce.

Doubling doses, the sauce can be used for a bruschetta out program and particularly welcome.