Spaghetti alla Corte di Assisi

Spaghetti alla Corte di Assisi is a proposal for a rich, tasty and tasty pasta dish, very simple to make that is based on the use of only three simple ingredients: spaghetti, tomato sauce and chilli, similar in execution to the classic pasta all'Arrabbiata one of the iconic dishes of Italian gastronomy. A dish that sees its origins in the Ionian province of Reggio Emilia and stands out for a rather original and unusual name. The story is set in Calabria and precisely in Marina di Gioiosa Jonica, back in 1958 in one of the most famous restaurants of those years: the Hotel "Da Rocco" Restaurant. The head chef of the restaurant was chef Gaetano, a brilliant young and imaginative chef. One day an important judge after a court hearing decided to go for a bite to eat with his collaborators and they went to the place mentioned above. Chef Gaetano was asked for a dish of pasta specialty of the restaurant, driven by creativity the young cook invented this sauce for spaghetti. The well-known professional liked the dish very much, he was pleasantly surprised by the various degrees of picanity that each bite offered. But when he was asked the name of the dish he admitted that he had invented it there and then and it was then that the judge, strong in his decision-making role, and inspired by his profession baptized the dish "Spaghetti alla Corte d'Assisi" in reference to the lack of leniency in the sentences of the various trials in the Court of Assisi. Now let's see what we need to make our Spaghetti alla Corte di Assisi. Ingredients 320 grams of spaghetti 2 cloves of garlic 5 fresh chili peppers of medium spiciness 500 ml of tomato sauce 220 grams of Pecorino cheese finely chopped parsley salt extra virgin olive oil Preparation In a large pan put a drizzle of extra virgin olive oil, the two cloves of garlic and the chillies and bring to the heat; Turn on the flame and over low heat let it flavor. Now add the tomato sauce, chopped parsley and continue to cook the sauce. In the meantime, bring plenty of salted water to a boil, dip our spaghetti and cook. Drain the pasta 5 minutes before the cooking end indicated on the package and put them in the pan containing the sauce to finish cooking. With the heat off, mix with the pecorino cheese and more parsley to taste. Our Spaghetti alla Corte di Assisi are ready to be served.