: Ribolla Gialla
Cut the sundried tomatoes into strips and the cherry tomatoes into quarters, and season the latter with the fresh thyme, oil, crushed garlic, salt and pepper.
Chop the onion and wilt it in a pan with a little oil and a drop of water; add the tinned tomatoes mashed with a fork and the basil. Season with salt and pepper and cook. Put the sauce through a vegetable strainer and keep warm.
Cook the spaghetti in plenty of boiling salted water, drain it while al dente into a large pan with the tomato sauce and cherry tomatoes, remembering to remove the garlic. Return to the heat for a couple of minutes stir in 2 tbsps. of grated parmesan cheese and a drizzle of olive oil. Serve immediately, finishing off with the remaining parmesan in shavings and the sundried tomatoes.
10½ oz (300 g) Delverde organic wholewheat spaghetti
10½ oz (300 g) tinned tomatoes
3½ oz (100 g) cherry tomatoes
2½ oz (70 g) sundried tomatoes
1 garlic clove
2/5 cup (100 ml) extra virgin olive oil
3½ oz (100 g) parmesan cheese
fresh basil thyme
salt and pepper