A fragrant dish with vivid colors that wins over both the eyes and the palate, a perfect blend of the simplicity of fresh ingredients and the richness of Mediterranean flavors.
Wash the cherry tomatoes under running water and cut them in half.
Peel the garlic cloves and lightly crush them with the side of a knife.
Wash the basil leaves and gently dry them with kitchen paper.
Bring a large pot of salted water to a boil.
Add the spaghetti and cook al dente, following the instructions on the package.
In a large pan, heat the extra virgin olive oil over medium heat.
Add the crushed garlic cloves and sauté them until golden, but not burnt (about 2 minutes).
Remove the garlic from the pan and add the chopped cherry tomatoes. Cook the cherry tomatoes over medium-high heat for about 5-7 minutes, stirring occasionally, until they soften and release their juice.
Add a pinch of salt.
Drain the spaghetti al dente with a colander, reserving a cup of the pasta cooking water.
Transfer the spaghetti to the pan with the cherry tomatoes and mix well to combine everything. If necessary, add a little of the pasta cooking water to create a creamier sauce and bind the ingredients better.
Add the stracciatella, olives and fresh basil.
Finish the dish with a drizzle of extra virgin olive oil and serve.
Pot
Pan
Wooden spoon
Colander
Mediterranean spaghetti keeps in an airtight container for two days. When you want to reheat it, you can do so in a pan over medium heat with a little extra virgin olive oil or a splash of water to prevent it from drying out too much.
Italia
| Energy (kcal) | 183.44 |
| Carbohydrates (g) | 26.02 |
| of which sugars (g) | 3.46 |
| Fat (g) | 5.74 |
| of which saturates (g) | 3.48 |
| Protein (g) | 7.98 |
| Fibre (g) | 1.19 |
| Salt (g) | 0.12 |
