Semolina Spaghetti with fresh tomato and basil
180 grams of semolina pasta
300 grams of fresh tomato, peeled and cut into julienne strip
10 basil leaves
20 grams of fresh ginger
2 cloves of garlic
30 ml extra virgin olive oil
1 tbsp salt
In a pot, boil 3 liters of water, add the spaghetti and cook until al dente for about 10 minutes. Drain and sautée with extra-virgin olive oil, julienned basil leaves, tomato slices raw. Add ginger if preferred. Put in a pot-shaped nest coiled hot.
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