350 grams of Spaghetti, 500 grams of tomato sauce and pulp (in summer time you can use fresh tomatoes), 2 cloves of garlic, 2 tablespoons of oil, salt, red pepper, parsley, basil, parmigiano.
Bring a pot of water to the boil. Take a large pan and add a tablespoon of oil, 2 cloves of garlic cut in half. As soon as the oil starts to frizzle pour the tomatoes and then add the salt and the red pepper (remind that the red pepper is hotter if it is cooked for a long time). Cook for 8 minutes over a medium-high heat, and then for 1 or 2 minutes over a high heat, stir carefully not to burn the tomatoes. In the meantime put the spaghetti in the boiling water, chop thinly the basil and the parsley, and grate the Parmigiano. Drain the spaghetti 1 minute before the cooking point and pour them in the pan with the tomato sauce. Add a tablespoon of oil, the mixed herbs and a rich sprinkling of Parmigiano, sauté over a high heat for 1 minute until the spaghetti catch perfectly their sauce.