A fragrant dish with vibrant colors that captivates both the eyes and the palate, a perfect blend of the simplicity of fresh ingredients and the richness of Mediterranean flavors.
Wash the cherry tomatoes under running water and cut them in half.
Peel the garlic cloves and slightly crush them with the side of a knife.
Wash the basil leaves and gently dry them with paper towels.
Bring a large pot of salted water to a boil.
Add the spaghetti and cook until al dente, following the package instructions.
In a large pan, heat the extra virgin olive oil over medium heat.
Add the crushed garlic cloves and sauté until golden but not burnt (about 2 minutes).
Remove the garlic from the pan and add the chopped cherry tomatoes. Cook the tomatoes over medium-high heat for about 5-7 minutes, stirring occasionally, until they soften and release their juice.
Add a pinch of salt.
Drain the spaghetti al dente using a colander, reserving a cup of pasta cooking water.
Transfer the spaghetti to the pan with the cherry tomatoes and mix well to combine everything. If necessary, add some of the pasta cooking water to create a creamier sauce and better bind the ingredients.
Add the stracciatella, olives, and fresh basil.
Finish the dish with a drizzle of extra virgin olive oil and serve.
Pot
Pan
Wooden spoon
Colander
Mediterranean spaghetti can be stored in an airtight container for two days. When you want to reheat them, you can do so in a pan over medium heat with a bit of extra virgin olive oil or a splash of water to prevent them from drying out too much.
Italy
| Energy (kcal) | 112.28 |
| Carbohydrates (g) | 23.34 |
| of which Sugars (g) | 3.89 |
| Fat (g) | 0.56 |
| of which Saturates (g) | 0.08 |
| Protein (g) | 4.25 |
| Fiber (g) | 1.34 |
