300 gr. spaghetti
20gr. Grated Grana Padano
60 gr. Salvagno tomato cream
200 gr. Cherry tomatoes
1 clove of garlic
Salvagno extra virgin olive oil
Black olives without stone Salvagno (to garnish)
Organic pesto without garlic Salvagno
Prepare the cheese baskets by heating a non-stick pan and distributing about 50 gr. grated Grana Padano cheese in a thin and uniform layer so as to form a disk about 20 centimeters in diameter. Melt at medium heat for about 1 minute per side. Transfer the still warm wafer to an inverted bowl and let it cool. Repeat the operation for the other 3 baskets.
In another pan season the extra virgin olive oil Salvagno with the clove of garlic, after a few minutes remove the garlic and add the tomatoes washed and cut into quarters and cook for 5 minutes. Add the Salvagno tomato cream, a drizzle of Salvagno extra-virgin olive oil and cook for another minute.
Meanwhile, cook the spaghetti in boiling salted water, drain and pour into the pan of the sauce. Sauté and fill the baskets of cheese with the pasta, garnish with some pitted Salvagno olive and the organic Pesto without garlic Salvagno stretched with a little oil. The basil will give your dish a special taste!