Gourmet Spaghetti all'Assassina with Stracciatella and Pistachio

Preparation

1. STEP 1 OF 6

   Heat 4 tablespoons of Pugghia EVO Oil in a wide, shallow pan. Add the garlic cloves and lightly brown them, then remove.

2. STEP 2 OF 6

   Pour in the halved cherry tomatoes and let them wilt for a few minutes. Add the Pugghia Artisan Tomato Sauce and cook the sauce over medium heat for about 10 minutes, until it slightly thickens. Season with salt.

3. STEP 3 OF 6

   Place the raw spaghetti directly into the pan with the sauce. Mix well to let them absorb the sauce. Cook over medium-high heat, gently turning them until they start to slightly stick to the pan.

4. STEP 4 OF 6

   Add hot water little by little, as if you were cooking a risotto, until they reach perfect doneness.

5. STEP 5 OF 6

   Allow the bottom to caramelize slightly without turning them too often to achieve the perfect char.

6. STEP 6 OF 6

   Plate the spaghetti while still hot. Add a generous amount of Apulian stracciatella to each serving and finish with a sprinkle of pistachio granules.

Suggestions

• Iron or aluminum pan

• Wooden spoon

General Information

Analysis

Macronutrients (100 gr)