Spaghetti Napoli is popular at all ages. Every child knows it for sure, and every adult loves it - maybe with a good glass of wine. The two highlights for the sauce I'm bringing in are best black olives and fragrant, fresh basil.

This dish is basically vegan, but if you opt for parmesan cheese, it's vegetarian of course. Let's get it started - I'm already hungry!

This time I chose spaghettis made from spelt, I purchased in the organic supermarket. I took almost 200 g for my very healthy portion. This might serve 2 persons, if you have a starter or / and dessert with it or it serves one hungry person quite well.

Bring a big pot - preferable made from ceramic - filled with water to boil. Add a table spoon of quality stone salt when the water is boiling. It's not required to add a dash of olive oil to the cooking water, like many people do.

Seize the time to prepare the other ingredients while the water is heating up.

While the spaghettis are cooking for 7 minutes you have some additional time left - especially for cooking the sauce.

Chop one clove of garlic into fine dices.

Use a good dash of quality olive oil to warm up the garlic and the sauce in a pan - again: the healthiest choice is a ceramic coated one.

Do not use Franken-olive-oil, which claims to be suitable for high temperatures, but it's pure artificial crap.

Quality olive oil is no good for high temperatures. So just heat it slightly. If can smell the warm garlic in the pan, you may carry on composing your tomato sauce. A couple of minutes are enough to gently heat up the sauce.

Wash & plug a handful of fresh basil.

Get a large handful of best quality black olives without stones ready.

Get the tomato sauce ready. This is my absolute favourite & winner for years in convenience products. I take half a glass, which equals 170 grams.

Cut some fresh parmesan cheese into dices and put them into a cheese grater.

Add the olives to the now warm tomato sauce. Do not add any salt with it. The olives are salty enough.

When the tomato sauce is complete, and the spaghettis are ready, carefully drain the spaghettis in the kitchen sink and immediately add the to the sauce in the pan. This is becauce you should add a little of the cooking water of the spaghettis to the sauce. This is a little secret of the Italian art of pasta sauce cooking.

Now add the fresh basil and mix every this well, and let it sit for a minute. Again, the basil will start to smell and tell you, your pasta is now ready to be served.

Ready to go on a big plate!

As you like, grate some fresh parmesan cheese over your pasta. Enjoy your spaghetti Napoli with a good glass of Chianti Classico for example, better with a good friend and best with both. Enjoy!

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