Benedetto Cavalieri spaghettoni with datterino plum tomato sauce

08/07/2014 - Ingredients:
- 500 g Spaghettoni "Benedetto Cavalieri"
- 500 g of datterino plum tomatoes sauce "Casa Morana"
- 2 cloves of red garlic from Nubia
- Salt from Trapani
- Organic extra virgin olive oil "Adamo"
- Fresh basil
- Ripe, salty ricotta

Articolo tratto da: Anne to London

Ingredients:
- 500 g Spaghettoni "Benedetto Cavalieri"
- 500 g of datterino plum tomatoes sauce "Casa Morana"
- 2 cloves of red garlic from Nubia
- Salt from Trapani
- Organic extra virgin olive oil "Adamo"
- Fresh basil
- Ripe, salty ricotta

Put the garlic in a pan with plenty of olive oil. Add the tomato sauce of datterino plum tomatoes and simmer for 15 minutes.

Cook the Cavalieri Spaghettoni for about 15 minutes until al dente. Drain and add to the pan with the sauce. Serve with plenty of grated salty ricotta.

Recommended wine: Rosso Perricone "Adamo"