Preparation time: 35 min.
Recommended wine: white Greco di Tufo (Campania)
1- Wash the chilli peppers, remove the stalk and dry carefully with a tea cloth; if they are a little large, cut in half. Peel the garlic and wash; wash the basil, dry gently with a cloth and set on one side.
2- Fry the clove of garlic until lightly golden in a pan with the oil, add the chilli peppers and fry for 2-3 minutes; season with a pinch of salt and pepper and continue to cook on a medium heat for 7-8 minutes, stirring occasionally with a wooden spoon.
3- Bring a saucepan of salted water to the boil and cook the tagliatelle broken in half; drain when the pasta is "al dente", add the chilli peppers previously prepared, stir, sprinkle with torn basil leaves and serve hot.