Simple spaghetti with fresh tomato, garlic & basil

How Maurice does it

1. 1

   Bring a large pot of salted water to a boil for the spaghetti.

2. 2

   Halve the tomatoes. Finely slice the shallot. Crush the garlic cloves. Separate the basil stems from the leaves.

3. 3

   Heat olive oil in a large pan over medium heat. Add the red chili pepper and crushed garlic, and cook until fragrant.

4. 4

   Add the basil stems to the pan, then slide in the halved tomatoes. Cover the pan (e.g. with a cutting board) and let the tomatoes soften.

5. 5

   Add the sliced shallot to the pan and cook until softened.

6. 6

   Pour in the white wine and let it reduce slightly.

7. 7

   Meanwhile, cook the spaghetti in the boiling water until al dente. Reserve some pasta water.

8. 8

   Add two ladles of pasta water to the tomato pan.

9. 9

   Using tongs, transfer the cooked spaghetti directly into the pan with the sauce.

10. 10

    Add the basil leaves and grate the Parmigiano Reggiano directly into the pan. Stir well to combine.

11. 11

    Taste and adjust seasoning.

12. 12

    Plate the pasta, top with fresh basil leaves, spoon over some sauce, and grate more Parmigiano Reggiano on top. Serve immediately.