- 1 red bell pepper
- 5 medium-large vine ripened tomatoes
- 1 pound spaghetti
- 1/4 cup extra-virgin olive oil
- 1 chile pepper, finely chopped
- 1 large clove garlic, peeled and grated or crushed to a paste
- 1/2 cup torn or shredded basil leaves
- Freshly ground black pepper
Bring a large pot of water to boil over medium heat for the pasta.
Broil or char the red bell pepper under hot broiler with oven door slightly ajar or roast it over flame burner holding the pepper with tongs. Put the pepper into bowl and cover it with plastic wrap. Let cool, then peel, seed and finely chop. Set aside.
When the water comes to a boil, add some salt. Cut an X shaped mark gently through the tomato skins at the stem end, then add them to the boiling water. Boil for 1 full minute, then remove them with a spider or tongs and cool on the counter for 1 to 2 minutes. Do not cold shock. The heat will gently cook the tomato a bit. Add pasta to the boiling water and cook to al dente. Drain, run under cold water and drain again.
Put the extra-virgin olive oil into a large shallow serving dish and stir in the chile and grated or garlic paste.
Peel the tomatoes and cut them in half; seed and chop. Add them to the garlic oil mixture along with the chopped roasted red bell pepper. Stir in most of the basil, reserving a little for garnish.
Add the pasta and toss to combine. Garnish with extra basil and black pepper and serve.