A classic pasta dish, using the freshest tomatoes and basil along with imported Parmesan cheese.
Fill a pasta pot with water and bring to a rolling boil, add a generous amount of sea salt, you want the water have the taste of the sea!
Chose a wok style skillet, or one that will be large enough for you to finish the pasta. Add the olive oil, garlic and hot pepper. On a medium heat, lightly brown the garlic.
Carefully add the chopped tomatoes, torn, chopped basil leaves some sea salt and fresh ground pepper to taste. Stir
When the pasta water is at a rolling boil, add the pasta and stir. Time for 1 minute less than the package indicates for al dente pasta. Return the Sauce to a medium high heat
When the pasta is ready, either with a pasta fork, or if you drain into a colander, make sure you keep some of the cooking water (very important). If you are forking the pasta into the sauce, drain the spaghetti as you lift it from the water and place it directly into the skillet with the sauce. You will have the pasta water from the pot to use if you need more liquid.
As you add the spaghetti, stir it into the sauce, if the sauce seems dry add the cooking water. Add the cheese, continue to combine. You might need 2 utensils to lift, stir and mix the spaghetti. The mixture should be creamy and coat the noodles. Use the water and the heat as you stir the spaghetti for its final minute or two of cooking.
Plate and serve immediately