Italian Spaghetti
This recipe was made by Sabrina Pignataro for the Liberation Day in full spirit #PastaYourWay cooked with Spaghetti that are a symbol of Italianity and are very good, they are perfect for recipes in white and with sauce!
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Ingredients
(4 people)
250 g of spaghetti
For the confit tomatoes:
300 g of datterini tomatoes
2 tablespoons of extra virgin olive oil
1 clove of garlic
Granulated sugar to taste
Salt to taste.
Freshly ground pepper to taste
Oregano (fresh or dry) to taste
For the basil and almond pesto:
70 g of fresh basil
70 ml of extra virgin olive oil
50 g of Parmigiano Reggiano (30 months)
30 g of peeled almonds
1 clove of garlic (optional)
Salt to taste.
Additional Ingredients:
Grated Parmigiano Reggiano (36 months) to taste
Flaked almonds to taste
Salt up to taste
Preparation
- Take the cherry tomatoes and pre-heat the oven to 130 ° C in the ventilated mode
- While the oven reaches temperature, wash and dry the cherry tomatoes
- Cut them in half (lengthwise) and arrange them on the baking tray lined with parchment paper, with the cut side facing up
- Salt, pepper and sprinkle the cherry tomatoes with sugar
- Peel the garlic, chop it finely and distribute it over the cherry tomatoes
- Sprinkle them with oregano and a drizzle of extra virgin olive oil, then bake them, letting them cook for at least 1 hour
- After cooking, keep the confit tomatoes warm until they are served
- Prepare the pesto by washing the basil thoroughly
- In a mortar, insert 1 clove of garlic deprived of the core and pound it gently until you get a cream
- Add the almonds and repeat the operation
- Only when the cream is obtained, add the basil leaves
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