Garlic Spaghetti with Tomato
Rinse and blanch the tomatoes. Peel, halve, remove seeds and cut into small cubes. Drain the dried tomatoes and cut into strips. Rinse the chile pepper, halve, remove seeds and finely chop.
Fry the garlic in some oil (with skin) over medium heat until golden brown.
Add the diced tomatoes and cook, covered, over low heat for about 5 minutes. Sweat the dried tomatoes and chile pepper and simmer for another 3 minutes. If the sauce boils too much, add 2-3 tablespoons of water. Season with salt, sugar and pepper.
In the meantime, cook the spaghetti until al dente and drain, collecting the cooking water.
Mix the spaghetti into the vegetables and add 2 tablespoons of oil, half the basil, and if necessary, 2-3 tablespoons of cooking water.
Season with salt and pepper and garnish with the remaining basil.
Serve with grated pecorino cheese.