Start by cutting the washed cherry tomatoes, with the stem removed, in half.
In a pan, heat the garlic in the oil and add the cherry tomatoes. Season with salt and cook for 10 minutes.
Meanwhile, bring the water to a boil and cook the spaghetti.
In a bowl, mix the ricotta with the torn basil leaves and set aside.
Crush the tarallo in a bag using a glass.
When the spaghetti is cooked, drain it and pour it into the pan with the cherry tomatoes. Add the ricotta, mix and add the pecorino.
When the pasta is well combined, turn off the heat and add the crumbled tarallo and some fresh basil. The pasta with cherry tomatoes, ricotta and crumbled tarallo is ready. Enjoy your meal!
To be consumed immediately
The spaghetti with cherry tomatoes, ricotta and crumbled tarallo should be eaten right away. If there are leftovers, they can be stored in the refrigerator for at most one day, but the sauce will set and lose its creaminess. It is recommended to use a short pasta shape that absorbs the sauce well, such as fusilli.
Italia, Campania
| Energy (kcal) | 163.6 |
| Carbohydrates (g) | 22.33 |
| of which Sugars (g) | 2.97 |
| Fat (g) | 5.2 |
| of which Saturates (g) | 2.81 |
| Protein (g) | 7.8 |
| Fiber (g) | 0.87 |
| Sale (g) | 0.14 |
