It is a typical summer first course of the Calabrian Ionian coast. The dish has a simple preparation based on few ingredients which create a spicy and fragrant sauce. Born by chance in the Da Rocco restaurant (today Club Hotel Kennedy) in Marina di Gioiosa Ionica, in 1958. One late evening a Judge came to the restaurant for dinner and asked for the house specialty: chef Gaetano then improvised a very simple but spicy sauce. The judge greatly appreciated the dish and baptized it ‘spaghetti alla Corte D’Assise’ because the sauce was so spicy that it was not lenient to anyone, just like the legal system in which it operated. There are few basic steps to make this dish really good: do not burn the garlic in the sauce, and the Parmigiano Reggiano, which must be abundant to create a creamy sauce and to dampen the spicy which, otherwise, would be too strong for those who are not used to it.

400 g spaghetti
500 ml Tomato sauce
4 cloves of garlic
Chilli (fresh)
1 bunch parsley
200 g of grated parmesan
Extra virgin olive oil to taste
Salt to taste

•In a pan, heat the oil over high heat, crush the garlic, cut the chili pepper into small pieces and add them to the pan, letting them fry, but be careful not to let them burn.

•Add the tomato sauce, the chopped parsley and let the sauce reduce.

•Boil the spaghetti in boiling salted water.

Leave some cooking water aside, drain them al dente (before their cooking time) and put them in the pan together with the sauce.

Add a ladle of water and stir them by adding plenty of Parmesan.

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