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### The Recipe: Pasta alla Giovanni
Pasta alla Giovanni is a dish that embodies the essence of Italian cooking—simple, fresh, and full of flavor. It’s a perfect example of how the best dishes often come from using the finest ingredients and letting them speak for themselves. There are no complicated techniques or exotic spices; just pasta, ripe tomatoes, garlic, basil, and olive oil. But when combined, these ingredients create something magical.
#### Ingredients
To make Pasta alla Giovanni, you’ll need the following ingredients:
– **400g of dried pasta** (spaghetti, fettuccine, or any pasta you prefer)
– **4 large ripe tomatoes** (or a can of high-quality canned tomatoes if fresh ones aren’t available)
– **4 cloves of garlic**, finely chopped
– **A handful of fresh basil leaves**
– **60ml of extra virgin olive oil**
– **Salt and freshly ground black pepper**, to taste
– **1 small red chili pepper** (optional, for a little heat)
– **Grated Parmesan cheese** (optional but highly recommended for a richer flavor)
#### Instructions
1. **Prepare the Tomatoes**:
– If you’re using fresh tomatoes, start by blanching them in boiling water for about 1 minute until the skin splits. Then, transfer them into a bowl of ice water to stop the cooking process. Peel the skins off and chop them into small chunks.
– If you’re using canned tomatoes, simply open the can and chop them up slightly to break them down.
2. **Cook the Pasta**:
– Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (firm to the bite). Once the pasta is cooked, drain it, saving a cup of pasta water for later.
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