Spaghettoni con pomodorino del piennolo del Vesuvio DOP
- Spaghettoni 320 g
- Piennolo cherry tomato of Vesuvius PDO 560 g
- Extra virgin olive oil 20 ml
- A few leaves of basil
- Salt to taste
Crush the garlic and brown it in extra virgin olive oil, then add the cherry tomatoes, keeping the flame at low heat. As soon as the sauce reaches the boiling point, turn off the flame. Have a pot of water boil and then pour the spaghettoni. Drain them al dente and sauté them in the pot adding fresh basil.