| 1. |
Finely slice chilies, chop garlic and tomatoes, and thinly slice only the parsley stems. |
| 2. |
Boil a medium pot of water with a generous pinch of salt. When the water boils, add the pasta and cook it according to the package instructions. |
| 3. |
Heat a pan on medium/low heat. Add oil and gently sauté garlic and chili, being careful not to burn. |
| 4. |
Add parsley stems (finely diced) and tomatoes to the pan. Break up the tomatoes and bring to a simmer. |
| 5. |
Add finely diced parsley stems, black pepper, and tomatoes to the pan, then bring it to a simmer. |
| 6. |
Using a colander, remove the pasta and add it to the sauce. Do not discard the pasta water. Add 1/2 cup of pasta water to the sauce and cook for an additional 2 minutes. |
| 7. |
Tear basil leaves and add them to the pan, then stir through. Serve with or without parmesan as desired. |
