Spaghetti with tomatoes and chili
1 pack Mitsides spaghetti (500g)
500g. cherry tomatoes, halved
20 basil leaves, chopped
½ teaspoon sugar
2 cloves garlic, chopped
1 tablespoon hot pepper (chili)
1 pine nuts handful, roasted
1. In a large pan heat a little olive oil and add the garlic. When it starts to brown, add the tomatoes, sugar, chili, salt and pepper. Cook for 3-4 minutes until the tomatoes start to break down and add ½ cup of warm water. Reduce heat to medium and let the sauce cook for about 10-15 minutes, stirring every few minutes.
2. Meanwhile, in plenty of salted boiling water cook the pasta following package directions. When ready, drain and pour in the pan with the sauce. Add the basil leaves and parmesan. Sprinkle some parmesan and pine nuts and serve.