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.