Spaghettoni with piennolo cherry tomatoes of Vesuvius PDO
Preparation
20 min
Difficulty
Easy
Servings
4
Preparation
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.
Ingredients
4 servings
- Spaghettoni 320 gr
- Piennolo cherry tomato of Vesuvius PDO 1 jar
- Extra virgin olive oil 20 ml (4 tsp)
- A few leaves of basil
- Salt to taste
