1 pound spaghetti
1/4 cup extra virgin olive oil
4 garlic cloves
1 chili pepper
2 pounds of ripe cherry tomatoes, coarsely chopped
1 teaspoon dry oregano
12 large basil leaves sliced into thin strips
Sea salt to taste
Bring a large pot of salted water to boil, add spaghetti and allow it to cook over high flame, not forgetting to stir the pasta to prevent any sticking.
Heat the olive oil in a large saute pan over moderately high heat. Add the garlic and chili pepper and let them cook for a few moments until the garlic has begun to lightly toast around the edges, then remove the garlic and pepper from the oil. Add the tomatoes, oregano and basil, lower the temperature to moderate heat and let simmer until the juice from the tomatoes has almost evaporated. Salt to taste and remove from stove and set aside.
When the spaghetti is extra al dente, strain and add it to the sauce, placing the saute pan over moderate heat and stir until well reheated and the ingredients are well incorporated. Serve immediately.
Serves 4.
A variation is to slice the garlic and leave it in the pan and adding 1 teaspoon of crushed chili peppers following the addition of the tomatoes.