Spaghetti with Colatura di Gambero Rosso® di Mazara del Vallo and Cherry Tomatoes

Bring a pot of salted water to a boil and cook the spaghetti al dente according to the times indicated on the package.

Meanwhile, finely chop the onion and celery stalks; wash and cut the cherry tomatoes in half.

In a large pan, heat a drizzle of extra virgin olive oil and sauté the onion and celery until soft and slightly golden.

Add the cherry tomatoes to the pan and cook for a few minutes over high heat until they start to soften, adjusting with salt and pepper.

Drain the spaghetti al dente, reserving a cup of cooking water; transfer the spaghetti to the pan with the cherry tomatoes.

Add the colatura di gambero (4 tablespoons) and mix vigorously, adding a bit of cooking water if necessary to emulsify the sauce and achieve a creamy consistency.

Serve the spaghetti hot, finishing with a drizzle of raw oil and a grind of pepper if desired.