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2 lb of fresh pasta dough for "spaghetti"
2 ounces ladle of extra virgin olive oil
3 ounces of fresh grated Parmigiano Reggiano
1/2 ounce of fresh cherry tomatoes
1 bunch of Italian parsley
sea salt and fresh cracked black pepper


Made the fresh spaghetti following the recipe linked in the ingredients list.Wash and clean the Italian parsley and chopped fine, thin sliced the garlic cloves; cut the cherry tomatoes in small wedges, warm up a large sauteed fry pan with the extra virgin olive oil, put the thin slices cuts of garlic and let them color it in the oil, put the wedges of cut it cherry tomatoes, sauteed for few minutes, add a ladle of boiling water into the pan without the flame under it, this will stop the garlic to burn and get the flavor into the oil, add then the chopped fine Italian parsley; cooked the fresh made spaghetti "al dente" and strained into the sauteed pan, start simmering and reduce the liquid with the fresh pasta, add the fresh grated Parmigiano Reggiano tossed and add more cooking water if is necessary, drizzled more extra virgin olive and serve.

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Pasta Recipe

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