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Spaghetti alla chitarra with small asparagus, cherry tomatoes and pecorino

  • 400 g spaghetti alla chitarra
  • 450 g Datterino cherry tomatoes
  • 80 g di granulated sugar
  • extra-virgin olive oil
  • sea salt
  • 280 g Orogel small asparagus
  • 50 g Orogel shallot
  • 8 fresh basil leaves
  • 60 g Pecorino sardo slivers
  • black pepper
Pasta and Risotto
  1. Pierce the cherry tomatoes and blanch them in boiling water, cool with ice, discard peel and seeds, put on a baking tray lined with baking paper, season with oil and sprinkle salt and sugar. bake for 120°C for 35 minutes.
  2. In a pan heat the oil and golden the shallot slices, pour the frozen asparagus to soften them. Cut into pieces showing the tips. Season with salt and pepper.
  3. Drain the spaghetti very firm, pour in a sauté pan with small asparagus, add some pasta cooking water. Mix well, add the caramelized cherry tomatoes, sauté well and serve with fresh basil.
  4. Add a few pecorino sardo flakes to complete the dish.
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