500 g spaghetti, 10 garlic cloves, 1 chilli pepper, 5 ripe tomatoes, 1 bunch of wild cicely, 200 ml olive oil, salt, pepper
Finely chop the garlic and the chilli pepper. Sauté in olive oil but do not make it turn too brown. Wash the wild cicely and boil in the water that later you will re-use to cook the spaghetti. Immerse the tomatoes in boiling water for 1 minute, lift out with a slotted spoon and plunge into cold water. Peel off the skins, halve the tomatoes and squeez out the seeds. Mix in the pan with the garlic and chilli pepper. Cook the spaghetti in the salted water with the wild cicely. Drain and sauté in the pan with the sauce. Add salt and pepper to taste.