Spaghetti Scarpariello Sauce
Leonardo Pellacani
Gluten-free
Menù Ingredients
q.s. Salt
q.s. Fresh Basil
q.s. Parmigiano Reggiano
500 g. Spaghetti
Serve 6
Cook the spaghetti in boiling salted water. Meanwhile, in a saucepan, heat the Cherry Tomato sauce. Drain the spaghetti and toss them in the sauce, add plenty of grated Parmigiano Reggiano cheese. Complete with chopped fresh basil and a drizzle of extra virgin olive oil.
Use Gluten Free Pasta
