1 shallot, or ½ small white onion
6 tablespoons olive oil
8/10 ripe tomatoes San Marzano , or other plum
tomatoes
6/8 fresh basil leaves
¼ teaspoon chili powder or a small piece of fresh
chili pepper (optional)
Salt, pepper
Wash the tomatoes, cut a cross on the bottom, plunge them into
boiling water for 15-20 seconds, drain,
peel them, remove the seeds and cut into pieces. Finely chop the shallot and
brown gently in a large pan with the olive oil for about 2 minutes. Add the tomatoes,
season with salt, pepper, the basil leaves,
the chili powder and stir to combine. Let cook on low heat until the
sauce thickens, stirring occasionally (about 40 minutes).
Cook your pasta “al dente”, drain
and toss a few minutes in the pan with the sauce. Sprinkle with some grated
parmesan cheese and serve.
