Spaghetti with fresh tomatoes and basil

1. 

pasta - whole-grain spaghetti 5.75 oz (160 g) • salt 1 tsp • water

Cook it in salted water as recommended by pasta producer.

2. 

olive oil 2 tbsp • garlic 2 cloves

Pour oil in a pan and fry garlic cloves mashed with a palm.

3. 

tomatoes 5.25 oz (150 g)

Wash the tomatoes and cut it into small pieces.

4. 

capers 1 tsp

Add the tomatoes into the pan together with the capers.

5. 

Fry together while stirring from time to time until the tomatoes soften and release the juice.

6. 

chilli flakes 1 pinch • ground black pepper 1 pinch

Take garlic out and season with small pieces of dried chilli peppers, or at least with black pepper.

7. 

Add from 90% cooked pasta with a little water in which the pasta was cooked. Stir together so that the sauce covers the surface of the pasta and cooks "Al dente".

8. 

basil 10 leaves

Cut a handful of fresh basil leaves.

9. 

salt 0.25 tsp

Turn off the cooker and stir in the prepared basil. Salt as you like it.