Preparation
Take Datterrini tomatoes, cut in half ‘the length, lay them on a baking sheet on parchment
paper and bake for 15 minutes at 150 ° C.
Bake the tomatoes cherry leaving them whole, sprayed with a little olive oil and a pinch of
salt for 20 minutes at 150 ° C.
Cut the San Marzano tomatoes in diced, after being blanched for 30 seconds, peeled and
seeds removed, set aside seasoned with basil and a pinch of salt.
Cut the onion into small pieces and place in a large skillet with olive oil, a clove of garlic
and adding it to go a bit ‘of water to not make it burn.
Take cherry tomatoes and put them in the strainer, then place them in the pan.
Cook the spaghetti in boiling salted water, al dente and drain them and put them in the pan
to finish cooking, adding water to cook the pasta.
Once cooked spaghetti, add datterini and cook for 1 minute.
Before serving, add the San Marzano and mix.
Finally, to taste, sprinkle with Parmesan cheese or ricotta salted and serve.