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Spaghetti with fresh tomato sauce


  • 800g San Marzano tomatoes
  • 50g onions
  • 2 red garlic cloves
  • 80g extra virgin olive oil
  • 200g baked cherry tomatoes
  • a sprig of fresh basil
  • salt and black pepper

Chop up the onion and sauté it with the peeled and lightly smashed garlic, a sprig of basil and extra virgin olive oil.

Add the San Marzano tomatoes and cook for 20 minutes, add some salt and pepper to taste and put the sauce in a food mill in order to remove the tomatoes’ seeds and peels.

Put the cherry tomatoes in boiling water for 15 seconds, then place them in water and ice and peel them. Afterwards, put them on a baking pan seasoning them with salt, pepper, extra virgin olive oil, thyme and garlic and put it in the oven at 120°C for 70 minutes.

Boil the pasta “al dente” in amply salted water and dress it with the tomato sauce and garnish with the baked cherry tomatoes and the basil leaves.

Vinification as a rosé gives this wine ample structure, so that it combines elegantly with the slight sweetness of the tomato sauce.