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Spicy Spaghetti
This easy, but flavorful dish is a great way to spice up dinner any night of the week.
salt 1 pound spaghetti
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
3 red chili peppers, chopped
2 cups canned plum tomatoes freshly ground pepper
1 teaspoon sugar
10 small basil leaves 1⁄2 cup Parmigiano-Reggiano, freshly grated
8 ounces fresh mozzarella, cubed
Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. Meanwhile, in a skillet over medium heat, warm the olive oil. Add the garlic and cook for 1 minute. Add the red chili peppers and cook, stirring, until the oil turns red and the garlic starts to brown. Using your hands, crush the plum tomatoes into the skillet. Season with salt, pepper, and the sugar. Stir to combine and simmer until the tomatoes break down and it has a sauce-like consistency, about 15 minutes. Add the basil and cook for another 3 minutes. Drain the pasta, then add it to the skillet. Add the Parmigiano and mozzarella and toss to combine. Serve immediately.
