Ingredients (serves 4)

• 320g spaghetti
• 700 g passata tomato sauce
• 2 hot chillies
• 3 cloves of garlic
• Pantaleo extra-virgin olive oil
• salt and pepper to taste
• a pinch of sugar

Preparation

In an iron frying pan, fry the whole garlic cloves, add the chilli pieces, tomato sauce and a pinch of sugar to remove the acidity.
In the meantime, boil the spaghetti in well-salted water for a couple of minutes, drain and transfer to the pan, where you finish cooking the spaghetti.
The spaghetti will have to thoroughly absorb the tomato sauce until it dries and forms a delicious crispy crust.
Serve very hot.