Summary

Ingredients

• 500 g spahetti
• 500 g tomato (s)
• 1 bunch parsley
• 5 cloves garlic
• 1 chilli pepper (s), red
• 2 cubes beef broth
• 3 tablespoon olive oil
• possibly parmesan
• possibly salt and pepper

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Instructions

1. Cook the spaghetti al dente as instructed.
2. Wash and finely dice the tomatoes. Peel and finely chop the garlic. Finely chop the chilli pepper. Pluck the parsley and chop it into small pieces.
3. Put the tomatoes, garlic, chilli, and olive oil in a large pan. Bring slowly to a simmer. As soon as the tomatoes are tender, turn off the stove. Crumble the stock cubes finely and stir in. Possibly add a little liquid with a little pasta water and season with salt and pepper as desired. Finally stir in the parsley.
4. Drain the pasta and fold into the tomatoes.
5. Arrange and serve sprinkled with parmesan to taste.