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

  1. 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.
  2. Cook the Spaghettoni no. 805 until al dente in salted boiling water.
  3. Set aside a couple of spoonfuls of the tomatoes, add the pasta to the pan with a little cooking water and toss.
  4. 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.

Recommended pasta for this recipe

Spaghettoni
N. 805 - Senatore Cappelli italian wheat
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