- Gently fry the chopped garlic in a pan with a drizzle of oil. Add the cherry tomatoes cut in half, sugar, chopped herbs, a pinch of salt and a grind of pepper. Cook over a medium heat to soften and caramelise the tomatoes, stirring gently from time to time.
- Cook the Spaghettoni no. 805 until al dente in salted boiling water.
- Set aside a couple of spoonfuls of the tomatoes, add the pasta to the pan with a little cooking water and toss.
- Transfer to plates, add the stracciatella, a few knobs of pesto, the cherry tomato confit previously set aside, chopped pistachios and a few basil leaves.
Spaghettoniwith cherry tomato confit, stracciatella and pistachio pesto
N. 805
15 min
20 min
4 people
Easy
INGREDIENTS
Italian Wheat Spaghettoni no. 805 320 g
Pachino tomatoes 500 g
Dried oregano 1 tbsp
Thyme leaves 1 tbsp
Chopped parsley 1 tbsp
Basil 3-4 leaves
Garlic clove 1
Sugar 1 tbsp
Stracciatella 200 g
Pistachio pesto 50 g
Finely chopped pistachios 2 tbsp
PREPARATION
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Recommended pasta for this recipe
Spaghettoni
N. 805 - Senatore Cappelli italian wheat
RECOMMENDED RECIPES
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31039 Riese Pio X (TV)
info@pastificiobragagnolo.it
+39 0423 7541
P.IVA IT03368700260
REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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