GLUTEN-FREE SPAGHETTI WITH THREE TOMATOES

10 g Olio extravergine di oliva - Extra-Virgin Olive Oil - EK5

125 g Spaghetti Senza Glutine (Gluten-Free Spaghetti) - 7034

30 g Dadolata di verdure - Brunoise of vegetables - BS0K

30 g Dorati - TN1

70 g Datterini gialli interi in succo - Yellow grape tomatoes in juice - XM1X

70 g Pomodori pelati interi biologici nel loro succo - Whole organic peeled tomatoes in their juice - US30B

to taste Garlic

to taste Shallots

to taste Fresh basil

to taste Salt and pepper

Method

Serves 2

Cook the spaghetti in plenty of salty water. Meanwhile, prepare the sauce: lightly fry the shallots and garlic with extra virgin olive oil. Add the organic peeled tomatoes and yellow cherry tomatoes and lightly mash with a fork. Season with salt and pepper and cook for a few minutes. Finally, add the Dorati tomatoes and a basil leaf and remove from heat. Drain the spaghetti and stir in the tomato sauce. Garnish with the chopped vegetable and a fresh basil leaf, then serve.

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