Long Spaghetti with San Marzano tomatoes, pecorino and basil
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
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.
In the meantime, cook the pasta for 8-9 minutes and or until it's al dente and drain.
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.