Spaghettini Sciuè Sciuè
In Neapolitan, sciuè sciuè means quickly, in a hurry. Fast food for Annunziata was having something ready when Carlo came home late from a visit to the cinema or taking a girl to a dance. Serves 2
180g spaghettini Sea salt Extra virgin olive oil 2 garlic cloves Ripe plum tomatoes Basil leaves Add a large handful of spaghettini to a pot of boiling salted water.
Stir to make sure they are well loosened in the water.
In a wide frying pan warm four to five tablespoons of extra virgin olive oil and add the garlic cloves cut into slivers.
Wash four to five very ripe plum tomatoes and, using your hands, squeeze them into the frying pan, discarding the skins and seeds left in your hands.
Cook on a brisk heat and season well with sea salt.
Tear in plenty of fresh basil leaves and, before the pasta is cooked, use a fork or tongs to transfer the pasta dripping with the cooking water into the frying pan to finish cooking.
Ready by the time Carlo has climbed up the 178 steps home.