The Simple Pasta My Italian Grandma Made Every Sunday

Perfect for summer lunches or quick homemade dinners, this spaghetti dish is ideal when you want something light, tasty, and ready in minutes. It’s part of the tradition of “cucina povera”, making the most of what’s available without compromising on flavor or joy. And this recipe from one of our beloved nonnas doesn’t disappoint!
 
This week we bring another authentic recipe of the traditional Italian cuisine, made for you with love and care…and our cinematic signature.
 
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INGREDIENTS:
 
• 200g | 7.1oz spaghetti pasta
• 300g | 10.6oz baby plum tomatoes
• 30g | 1.1oz pecorino cheese
• 30g | 1.1oz parmigiano cheese
• 200g | 7.1oz stracciatella cheese
• 1 clove of garlic
• 10g | 0.4oz fresh basil
• Black pepper
• Fine and course sea salt
• Extra virgin olive oil
 
STEP by STEP:
 
1. Peel and squash the garlic clove, and cut the tomatoes in halves
2. Add a generous amount of extra virgin olive oil to the pan with the garlic and the tomatoes placed open-side-down, and sizzle on medium heat
3. Remove the garlic when golden brown and add fresh basil leaves roughly ripped by hand
4. Season with sea salt and cook for about 10 minutes with a lid on
5. Bring the water to a boil, add coarse sea salt and drop the pasta. Cook and drain ‘al dente’
6. Stir the tomato sauce and add the pasta to the pan to finish its cooking time
7. Kill the heat, add both pecorino and parmigiano and give it a good stir to mix it all thoroughly
8. Add more fresh basil leaves, place stracciatella evenly on the pasta and season with a generous scrunch of black pepper before serving… then enjoy! 😋

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