Spaghetti with Olives and Cherry Tomato Fillets

Method

1. Prepare the cherry tomatoes: score the skin, blanch in boiling salted water for 4-5 minutes until they float, then drain and let cool. Peel, halve, remove seeds and inner water with a small spoon, and cut into 2-3 mm fillets.
2. Finely chop the red onion (Tropea) in a rustic dice.
3. Peel and crush the garlic clove. Finely chop the chili pepper (to taste).
4. In a large pan, heat extra virgin olive oil over low heat. Add the onion, garlic, and chili. Cook until the onion is softened, about 2-3 minutes.
5. Add the tomato fillets to the pan. Increase heat to high. Add a pinch of salt. Cook, adjusting heat to keep the tomatoes dehydrating (not forming a sauce), for about 5 minutes.
6. Add about 50 g of the taggiasche olives (pitted) to the pan. Continue cooking over moderate heat, still keeping the tomatoes dehydrated, for another 10 minutes (total tomato cooking time: 15 minutes).
7. Meanwhile, in the same pot of water used for blanching the tomatoes, bring to a boil and cook the spaghetti until al dente.
8. When the tomatoes have cooked for 15 minutes and the pasta is al dente, transfer the pasta to the pan. Increase heat to high and toss the pasta gradually, mixing well.
9. Turn off the heat. Immediately add the taggiasche olive paste, the reserved whole olives (pitted), and the finely chopped parsley. Mix thoroughly.
10. If the pasta seems too dry or compact, add a ladle of pasta cooking water (off heat) and toss to create a light cream.
11. Add fresh basil leaves. Serve immediately, garnishing with more basil if desired.