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20 minutes 8 portions

By Doreen Colondres for Barilla

What you need:

• 1 box Barilla Spaghetti
• 5-6 fresh pear or plum tomatoes, cut into small cubes
• 2 guajillo chiles, deveined, seedless and then cut in thin slices
• 1/4 cup of extra virgin olive oil
• 6-8 garlic cloves, peeled and cut into thin slices
• 10 basil leaves, thin sliced
• Salt and pepper to taste
• Parmigiano-Reggiano cheese or shredded Mexican queso fresco, to taste

What you have to do:

1. Using a large skillet at medium-high temperature, add a bit of olive oil and heat the chilies for 3 min. Remove and set aside.
2. Add the remaining oil and sauté the garlic for 1-2 minutes. Add the tomatoes, the chiles and cook for 10-12 minutes.
3. In a large pot with boiling water, add enough salt and cook the pasta according to the package instructions or until al dente.
4. Transfer the pasta to the pan of the sauce. Add 1/4 cup of the pasta water and combine.
5. Remove from the heat, add basil, cheese, pepper to taste, serve and enjoy.