Spaghetti with Garlic and Tomatoes
Bring a large pot of salted water to a boil. Peel and finely dice the garlic. Crumble the pepperoncini into small pieces.
Rinse and trim the tomatoes. Cut into quarters, remove the seeds, and julienne.
Heat the olive oil in a pan. Sauté the garlic tomatoes, and the pepperoncini briefly. Be careful not to burn the garlic, as it can turn bitter.
Remove the pan from the heat. Cook the spaghetti in the boiling salted water according to the package directions until al dente.
Rinse the basil and pat dry. Remove the leaves from the stems and finely chop.
Shortly before the the spaghetti is done cooking, reheat the mixture in the pan. Add 3-4 tablespoons of the pasta cooking water to the pan and stir until combined.
Sprinkle the basil into the pan, and stir until combined.
Drain the spaghetti and place on plates. Top with the sauce and serve immediately.