Spaghetti with a fresh baby plum tomatoes and basil sauce
by Lydia Gerratt
Ingredients
450g Santini baby plum tomatoes cut in half
2 garlic cloves, finely chopped
4 tablespoons extra virgin olive oil
20g fresh basil, chopped
350g spaghetti (Giuseppe Cocco is the best)
3-4 tablespoons of pasta water
Freshly grated Parmigiano Reggiano to serve
I may be one of your longest members having had a box since 94? 95? With a few little gaps perhaps… So why do I love my box? The veg taste lovely and fresh - my son eats them like sweeties and I cook more interesting recipes.
— Lenna
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