Spaghetti With Tomatoes, Basil and Pecorino Romano
6 basil leaves (set aside 2 or 4 small to garnish)
3 tablespoons extra virgin olive oil
2 hot peppers (my secret ingredient!!!)
Meanwhile bring a pot with water to a boil. When boiling, add coarse salt, and cook pasta following package instructions. Besides the quality of Pasta De Cecco, the main reason I am using this brand is because time indications on the package are very precise. For example, according to the package, cooking time for this pasta format – spaghettoni- is 13 minutes, which in fact is exactly the real-time it took me to cook the pasta.
Since I want to get the most out of ingredients, I tear basil with my hands. An old Italian lady once told me to avoid cutting basil with a knife because it prevents essential oils from basil to let their aromas out (a.k.a Old Italian Wisdom!!!)
Blend all ingredients.
Plating the dish: To form a pasta nest, use a fork with long enough tines and hold it parallel over the skillet. Grab as much pasta as you can. Carefully transfer pasta to a soup ladle and twirl to form a nest. Gently place the nest on a plate. Finish by placing one o two basil leaf on top of the nest.