A typical Neapolitan dish that, with this reinterpretation, is even lighter: try it, you'll be surprised!
- 400 g of wholemeal spaghetti Armando
- 700 g of datterini tomatoes
- 100 g of grated cheese (Parmesan and Pecorino)
- 10 fresh basil leaves
- 1 clove of garlic
- Extra virgin olive oil to taste
- Chili pepper to taste
- Salt to taste
To begin, bring water for the pasta to a boil. Then, rinse the cherry tomatoes under running water and cut them in half. Finely chop the garlic, wash the basil, and tear 6 leaves by hand.
In a 11-inch pan, add a generous amount of extra virgin olive oil, the chopped basil, and the garlic, then sauté over medium heat.
After 2 minutes of cooking, add the cherry tomatoes and cook for 18 minutes. After 5 minutes of cooking, add a ladle of pasta water.
Grate the cheese (for my version I only used Parmesan, but the original recipe also calls for a little pecorino).
Cook Armando's whole-wheat spaghetti and finish cooking it in the pan with the sauce. Stir-fry vigorously, then add the grated cheese, a ladle of the cooking water, and a drizzle of extra virgin olive oil. Stir-fry for another 20 seconds.
Serve with a basil leaf and... enjoy!
