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Spaghettini with sun-dried tomatoes, Pecorino cheese and basil

Recipe by: Funky Cook
preperation 10΄ Preparation
cup 10΄ Cooking
hat easy Difficulty
dish 6 Portions

MISKO Spaghettini No10 Whole Wheat

500g MISKO Whole Wheat Spaghettini No10

150g sun-dried tomatoes

150g Pecorino cheese

20g black raisins

1 clove garlic

6-7 basil leaves

6-7 cherry tomatoes

80 ml olive oil

freshly ground pepper


materials METHOD

In a large pot, bring 5 liters of water to a boil, add 7 g salt and boil the MISKO Whole Wheat Spaghettini No10 for 6-8 minutes.

Drain the pasta and reserve one cup of the water in which the pasta was boiled.

In a blender, mash the sun-dried tomatoes, raisins, garlic, basil leaves, half the amount of the Pecorino cheese and the olive oil.

Pour the mixture in a large pan, add the pasta and some of the water we reserved, stir and if necessary, add a bit more of the water.

Add pepper, the cherry tomatoes sliced in half, 2-3 tablespoons of Pecorino cheese and remove from the heat.

Garnish with basil leaves and grated Pecorino cheese sprinkled on top and serve.


Soak the sun-dried tomatoes in water or the olive oil you will be using.

You may substitute the raisins with 2 dates.

You can also season with fresh thyme.

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