Spaghetti with Tomato Sauce and Basil Parmigiano
Ingredients
- 7 ounces of whole Parmigiano Reggiano cheese
- A bunch of basil
- 10.5 ounces of cherry tomatoes
- 7 ounces of tomatoes
- 1 head of garlic
- 1 teaspoon of parsley
- Extra virgin olive oil (EVO)
- Salt and pepper
- Spaghetti
Procedure
- For the Basil Parmigiano:
- Cut the Parmigiano Reggiano into small cubes.
- Remove the basil leaves from the stems and blend together with the Parmigiano in a food processor until you get a grainy green mixture. Set aside.
- For the Tomato Sauce:
- Combine the cherry tomatoes, washed tomatoes, whole head of garlic, parsley, a drizzle of EVO oil, salt, and pepper in a baking dish.
- Bake in the oven at 350°F for 30 minutes.
- Remove the garlic, blend the tomatoes, and strain until you get a creamy sauce.
- For the Spaghetti:
- Cook the spaghetti until al dente.
- Toss with 4 tablespoons of tomato sauce and a drizzle of EVO oil.
- Serve with a sprinkle of basil Parmigiano on top.
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