Spaghetti with fresh tomato, basil and Grana Padano Riserva
Ingredients320 g spaghetti
500 g grape tomatoes
100 g Grana Padano Riserva
1 garlic clove
extra virgin olive oil
salt & pepper
PreparationIn a large pan, lightly fry the garlic in a drizzle of olive oil. Add the grape tomatoes, cut in half, and cook on a medium heat for about 10 minutes.
Cook the spaghetti in plenty of salted boiling water and drain when al dente.
Season the grape tomato sauce with salt and pepper, add fresh basil leaves and 1 or 2 ladles of the cooking water from the pasta.
Add the spaghetti to the pan with the tomato sauce, sauté on a medium heat and mix well, combining the sauce with the pasta.
When completely cooked, add the grated Grana Padano Riserva and serve immediately.