Tomato and pecorino cheese spaghetti

Ingredients

• Bella Rosa whole peeled tomatoes
• Bella Rosa passata
• Colavita extra virgin olive oil
• Spaghetti
• Fresh chili
• Pecorino cheese
• Garlic
• Rosemary
• Fresh basil

Ready in

75 minutes

Directions

1. Brown the sliced garlic cloves in a few drops of olive oil.
2. Drain the Bella Rosa whole peeled tomatoes and add them to the pan. Leave to boil for a few minutes, then add the tomato juice leftover from the whole tomatoes and a few spoonfuls of passata.
3. Add rosemary, the finely chopped basil and thin slices of fresh chili
4. Leave to boil on medium heat for approximately 60 minutes.
5. Boil the spaghetti, then add them to the sauce. Stir well.
6. Place on a plate and decorate with thin slices of pecorino cheese and a few basil leaves, for some extra Mediterranean flavor.