- 1/2 cup olive oil
- 1 small red serrano chili, sliced
- 3 garlic cloves, minced
- 3 pounds plum tomatoes, seeded and chopped
- 1/2 cup chopped fresh basil
- Salt and pepper
- 16 ounces spaghetti, cooked
- Grated Parmesan
- Heat oil in heavy large skillet over medium heat. Add chili and garlic and sauté until tender, about 2 minutes. Stir in tomatoes and simmer until soft, stirring occasionally, about 20 minutes. Add basil. Season with salt and pepper. Cook until thick, about 10 minutes. Pour over spaghetti. Sprinkle with Parmesan.