Garlic Spaghetti with Tomato
The essential oil allicin from garlic provides the typical aroma of the tuber; but allicin is also good for the body, because the cardiovascular system benefits from it and disease-causing bacteria and fungi can be rendered harmless.
Instead of "normal" spaghetti, it is recommended to prepare garlic noodles with wholemeal spaghetti, because they contain more fibre for a healthy digestion and a long-lasting satiety.
Boil salted water in a large pot.
Peel the garlic and cut into thin slices.
Crumble the peperoncini or very finely chop.
Heat the olive oil in a pan and saute the garlic and peperoncini in it.
Add the cherry tomatoes to the garlic-peperoncini and saute briefly. Take the pan off the heat.
Add the spaghetti into the boiling water and cook according to package instructions until al dente.
Rinse the basil, shake dry, pluck the leaves and chop.
Shortly before the spaghetti is cooked, heat the pan again and stir in 3-4 tablespoons spaghetti water.
Drain the spaghetti in a colander, add to the pan, and season with salt and pepper.
Sprinkle the basil and mix into the spaghetti well.
Serve the spaghetti on warmed plates immediately.