|Dimensions||3 x 9 x 33 cm|
durum wheat semolina, water
Cut the cherry tomatoes in half and put fry them slowly in a large pan with extra virgin olive oil and a garlic clove (that you will later remove) up to when the tomatoes have softened completely. Turn the flame off and add some Basil leaves. At this point add the drained Spaghetti alla Chitarra to the pan and finish off the cooking by tossing the pasta and tomatoes around in the pan for a couple of minutes, before serving with a sprinkle of Parmesan cheese.
Pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese.
520 g / 18.3 Oz
500 g / 17.6 Oz