500g wholegrain spaghetti
150g of sun-dried tomatoes
150g of pecorino
20g black raisins
1 clove of garlic
6-7 basil leaves
6-7 cherry tomatoes
80ml olive oi
Boil plenty of water in a large saucepan, add generous doses of salt and cook the spaghetti for 6-8 minutes. Drain them and keep a cup of the pasta water.
Put the sun-dried tomatoes, raisins, garlic, basil leaves, half of the pecorino and olive oil in the blender.
In a large frying pan put the pesto you just prepared, add the pasta and half of the pasta water, mix well and if necessary add a little more pasta water.
Add some freshly ground pepper, the cherry tomatoes cut in two, 2-3 tablespoons of pecorino and remove from the heat.
Serve with basil leaves and pecorino.
- If you use dried sun-dried tomatoes soak them in water or in the olive oil you will use
- In addition to raisins we can add 2 dried dates
- You can also add some fresh thyme