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Long Spaghetti with San Marzano tomatoes, pecorino and basil

Cook Time


Ingredients for 4 people

380 g spaghetti lunghi Di Martino 400 g San Marzano tomatoes
1 clove garlic

40 g of minced onion

60 g of pecorino cheese
1 dl extra virgin olive oil

Salt to taste


Step 1:

Put oil in a pan, warm to medium hot and sauté garlic and onion.
Add the tomatoes and leave to cook for 15 minutes stirring occasionally.  

Step 2:

In the meantime, cook the pasta for 8-9 minutes and or until it's al dente and drain.

Step 3:

Once the pasta is al dente and drained,  reheat with the sauce and pecorino cheese in the pan. Garnish with basil and serve as needed.

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