200g of 100% Italian wheat spaghetti, “Afeltra”
350g of whole Red Datterino tomatoes their juice, “Così Com’è”
Extra virgin olive oil, Monocultivar Taggiasca, “Roi”
Fresh Genovese basil DOP from “Natoora”
Put a large pot of water on to boil. When it boils, add a handful of coarse salt along with the pasta and cook the spaghetti for seven and a half minutes to achieve “al dente” cooking.
In a bowl, season the tomatoes with the basil, 4 tablespoons of olive oil, salt to your liking and lightly mash everything.
Cook the tomatoes over high heat for about two minutes then add the spaghetti and mix everything together.
Serve the pasta in a deep plate and finish with a drizzle of olive oil and a leaf of fresh basil.