Buon appetito!
Spaghetti with cherry tomatoes and chili flakes
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 500 grams ELVEA Passata di Datterini 100% Toscano (Selezione del Maestro)
- 1 shallot
- 3 cloves garlic
- tablespoon of olive oil
- 1 teaspoon chili flakes
- 250 grams spaghetti
- sea salt
- handful of flat parsley
- pepper
Preparation
-
1
Finely chop the shallot and the garlic. Sauté them in a good amount of olive oil.
-
2
Add the chili flakes.
-
3
Add the halved tomatoes and sauté briefly.
-
4
Meanwhile, cook the pasta al dente in salted water.
-
5
Transfer the pasta to the pan with 3 tablespoons of pasta water.
-
6
Add the chopped parsley to this.
-
7
Season with pepper and salt and mix well.
