M�rke: Gragnano in corsa

Round and rolling...
the name spaghetti come from spago (string) because of its shape.
for athletes that always want change!

Pasta Gragnano, that something extra that makes it preferable, even abroad, its respect for ancient wisdom, knowledge of the best meal, strictly wheat in traditional extrusion dies, the wide variety of formats more than 140, many of whom invented in Gragnano, crystal clear water of the Mons Lactarius, alredy praised by ancient Roman writers, and passion for this craft that unites entrepreneurs and workers, who over the centuries, thousands of difficultiesand sacrifices for generations, have made an Art. The White Art.

Cooking time :10 minutes

Spaghetti ’con la pommarola’

Rinse and dry the tomatoes. Peel the garlic, remove the green core and slice it into chunks. Bring to the boil a pan with plenty of salted water, toss the spaghetti and cook them al dente. While the pasta is cooking place over a medium heat, add the oil and garlic and as soon as si oil is warm add the whole tomatoes, season with a pinch of salt and higher the heat. After a a short while the tomatoes will broken up. Tip them over with a wooden spoon to allow them to break them up completely, then season with salt and pepper. Once the spaghetti are al dente, drain them, add them to the basil and the tomato sauce and pour them in the same pan, off the heat stirring well. Toss them in the tureen with a sprinkle of grated pecorino.