Spaghettoni con pomodorino del piennolo del Vesuvio DOP

4 servings

  • 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
2,18 €

Italian organic durum wheat semolina pasta from certified chain, bronze drawn.The use of bronze dies, the slow and low temperature desiccation give the bronze cut pasta a rough and porous surface, fundamental to hold better the sauce, making possible a pleasant experience for your palate and reminding one of the artisanal pastas of yore.

7,69 €

Out of the southern Italy regions and the best selection of organic oil varieties the Bioitalia oil is born. Their origin is guaranteed by a system that follows the product from the field to the table: the certified chain.

7,95 €

This variety of tomatoes has thick peel, firm flesh and sweet-acidulous taste. The flavor and the smell become more and more intense over time: little by little, the tomatoes dries and the concentration increases.

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.


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