Spaghetti with Roasted Tomato Sauce (Original video)

Ingredients:

• Monograno by Felicetti 'Capelli' spaghetti
• Date tomatoes
• Extra virgin olive oil
• Garlic cloves
• Basil leaves
• Salt

Instructions:

1. Cut date tomatoes in half and roast them in a skillet with extra virgin olive oil until nearly burnt.
2. Reduce the tomato sauce by cooking it with extra virgin olive oil, garlic cloves, and basil leaves for at least 15 minutes until it reduces by half.
3. Cook the spaghetti in boiling water (around 80 grams per serving) until 'Al dente'. Reserve some pasta water.
4. Remove garlic cloves from the sauce and add roasted tomatoes. Mix well.
5. Finish cooking the spaghetti in the sauce for the last 2 minutes, adding a bit of pasta water if needed.
6. Serve the spaghetti with roasted tomato sauce, garnish with thinly sliced basil leaves.
7. Enjoy your flavorful pasta dish! Buon appetito!