SPAGHETTI ALLA CRUDAIOLA - Stefano Faita
When it's the height of tomato season, look no further than this pasta recipe. A simple dish that showcases them perfectly.
Ingredients
- 454g of Stefano spaghetti pasta
- 1/3 cup of Stefano extra virgin olive oil
- 15-20 cherry tomatoes, half cut in half and half left whole
- 3-5 basil leaves, finely sliced
- 1 garlic clove, finely minced
- Ricotta salata cheese, to garnish
- Salt and freshly ground black pepper, to taste
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