🇮🇹 SPAGHETTI TRICOLORE 🇮🇹
🍅Fixings:
– Spaghetti 360 g
– Cherry tomatoes 300 g
– Ricotta cheddar 200 g
– Basil a couple of leaves
– Garlic 1 clove
– Extra-virgin olive oil 2 tablespoons
– Salt to taste.
Method:
In the wake of heating up the water for the pasta, wash the cherry tomatoes, cut them down the middle or four and sauté them in a skillet with the garlic and oil.
Save the cherry tomatoes on the intensity for two or three minutes, add salt to taste, add the slashed basil and cook on a low fire for another 7-8 minutes.
In the mean time, cook the spaghetti in the pot as per the time demonstrated on the bundle, taking consideration to deplete them well still somewhat firm.
Move the spaghetti to the container with the cherry tomatoes, saute together for two or three minutes, then, at that point, serve and top with some salted ricotta pieces.
Enojy Italy!!!
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