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<\/p>\n","protected":false},"excerpt":{"rendered":"4 servings
\nINGREDIENTS
\n320 g Spaghetti
\n400g Ripe cherry tomatoes
\n400g San Marzano tomatoes
\n10 Fresh basil leaves
\n2 Gloves of garlic
\nGrated parmesan cheese
\nGrounded chilli pepper
\nSalt
\nExtra virgin olive oil<\/p>\n
METHOD
\nBring a pot of water to a boil. Wash the San Marzano tomatoes and drop them into the boiling water for few seconds. Move the tomatoes to a bowl with ice-cooled water to block the cooking. Remove the skin as it starts to slip off. In a large pan heat a table spoon of olive oil and saut\u00e9 two gloves of garlic and some chilli pepper. Add the chopped San Marzano tomatoes and the cherry tomatoes cut in halves in the pan and adjust the salt.
\nWhile the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
\nAt the last moment, remove the pan from the heat; add the fresh basil and parmesan cheese. Mix thoroughly. Remove to a platter and serve.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
4 servings INGREDIENTS 320 g Spaghetti 400g Ripe cherry tomatoes 400g San Marzano tomatoes 10 Fresh basil leaves 2 Gloves of garlic Grated parmesan cheese Grounded chilli pepper Salt Extra virgin olive oil METHOD Bring a pot of water to a boil. Wash the San Marzano tomatoes and drop them into the boiling water for […]<\/p>\n","protected":false},"author":1,"featured_media":1805,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108],"tags":[],"class_list":["post-1522","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"yoast_head":"\n