RECIPES Spaghetti with sun-dried tomatoes, pecorino and basil

SPAGHETTI WITH SUN-DRIED TOMATOES, PECORINO AND BASIL

A GREAT RECIPE WITH THE LAST CHERRY TOMATOES OF SUMMER!

INGREDIENTS

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

INSTRUCTIONS

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.

Recipe Notes:
- 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

Eva Monochari

Food Blogger

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