10΄
Preparation Time
30΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Spaghettini No10 Whole Wheat
500 g MISKO Spaghettini No10 Whole Wheat
500 g cherry tomatoes
1 onion, finely chopped
1 tsp. dry thyme
1 tsp. dry basil
1 tbsp. sugar
3 tbsp. basil pesto
4-5 fresh basil sprigs
olive oil
salt
freshly ground pepper
For the basil pesto
80 g fresh basil leaves
3 cloves of garlic
60 g Parmesan cheese, grated
40 g pine nuts
120 ml olive oil
METHOD
Slice the cherry tomatoes in half and put them in a pan lined with parchment paper. Sprinkle with salt, pepper, dry thyme, dry basil and the sugar and coat with some olive oil for cooking.
Cook in a preheated oven at 200°C for approximately 20 minutes.
Next, prepare the basil pesto sauce. In a food processor, add the basil, garlic, Parmesan cheese, pine nuts and the olive oil and puree.
Transfer the cherry tomatoes to a frying pan and add 3 tbsp. of the basil pesto. Stir and cook on low heat for 3-4 minutes.
At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35g salt and the MISKO Whole Wheat Spaghettini No10. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and add it to the pot with the sauce.
Stir gently and serve the pasta hot sprinkled with some fresh basil.
