Spaghetti with datterini tomatoes
Servings: 4
Preparation: 10 min.
Cooking: 20 min.

Spaghetti 320 gr. = 11,5 oz.

25 datterini tomatoes (300 gr = 19,5 oz.)

1 garlic clove (we suggest purple garlic)

4 / 5 leaves basil

5 tbsp extra virgin olive oil


Grated Parmigiano Reggiano



1 - Fill a high pot with 3/4 water and put over high heat. When water comes to a boil add a handful of coarse sea salt, wait for water to boil again and add the spaghetti. Stir with a wooden spoon to keep them well separated from time to time.

2 - Meanwhile rinse the datterini tomatoes under running water and halve them lengthwise.


3 - Peel and cut the garlic clove vertically, remove the heart and chop it.

4 - In another pan put the oil and the minced garlic clove over medium heat.


5 - When the oil starts sizzling add the tomatoes, a pinch of salt and basil. Cover and cook 5/7 minutes.

6 - After cooking time, which is usually mentioned on the pasta packing, drain the spaghetti


7 - and toss them in the pan with tomato on high heat for a few seconds.

8 - Serve with parmigiano on top to your taste.

Useful Suggestions

This is a very tasty first course, although it takes a little time to prepare it. Tomatoes will be done in a very short time, so first set water to boil over heat and then prepare the sauce. In less than 30 minutes you’ll have an impromptu dinner with friends ready.

Suggested Wine

We think that this dish matches with Muller Thurgau, a semi-aromatic white wine produced in Trentino, perfumed, dry and delicate. Another wine we think it could match is Soave Classico, a white wine produced in the Veneto region, perfumed and with a persistent taste.