Ingredients for 4 people
- 400g of Spaghetti Pasta Armando
- 800 g of peeled Datterini tomatoes Armando
- 70 g of flour
- 1000 ml of milk
- Basil
- 2 cloves of garlic
- 300 g of grated Parmesan cheese
- 70 g of butter
- Extra virgin olive oil
- Salt
Heat a drizzle of olive oil with a clove of garlic in a large pan. Once golden, add Armando's peeled Datterini tomatoes, a few basil leaves, and cook for about 10 minutes.
Once the Datterini are ready, remove the garlic clove and blend thoroughly.
Now prepare the fondue. Place the butter in a small saucepan and, once melted, add the flour and whisk until smooth.
Add the milk and Parmesan and cook over medium/low heat for about 15 minutes, stirring often.
Boil the Armando Spaghetti Pasta in plenty of salted water.
Drain al dente directly into the pan with the Datterini cream and let it flavour for a few moments.
Arrange the fondue on a serving plate, top with the spaghetti, and garnish with a basil leaf.
