A'Pacchetella with pasta

A very special and rare recipe that is followed only in certain areas of Campania, especially along the villages and districts hanging from Vesuvius.

The Pacchetella cherry tomatoes are slightly flattened and split ready to be placed in a pan. When there are two minutes left until the pasta is cooked - strictly Gragnano pasta - revive the cherry tomatoes with a little onion. They will begin to release a thick sweet cream that will penetrate the porous paste and make it extraordinarily tasty. Add some extra virgin olive oil while sautéing the pasta in Pacchetella and then serve the dish with a fresh and fragrant basil leaf. You will intoxicate your cuisine with Mediterranean scents and you will conquer with simplicity

but just as much wisdom.

Only if you love the spicy note, add a pinch of garlic oil and chilli pepper, you will make your pasta F-A-V-O-L-O-S-A!