Preheat oven to 180 C (350 F). In a baking dish pour 150 ml (5 liquid oz) olive oil with the crushed garlic, plum tomatoes, chopped basil, salt, freshly ground black pepper, Cayenne pepper and white wine. Bake for 6-8 minutes or until the tomatoes begin to release their juices.
Meanwhile, boil the pasta for 8-10 minutes, stirring occasionally, until al dente and drain. Add the pasta to the sauce in the baking dish and toss gently but thoroughly. Place back into the hot oven for 10-12 minutes, pour yourself a glass of wine and serve immediately sprinkled with grated kefalotyri.
500 g (1 lb) striftaria pasta
125 ml (½ cup) extra virgin Greek olive oil
3 large garlic cloves, peeled and crushed
1 kg baby plum tomatoes, peeled and deseeded
1 cup chopped basil
Salt and freshly ground black pepper to taste
1/8 tsp Cayenne pepper or more if you prefer
250 ml (1 cup) white wine
Kefalotyri cheese, finely grated