“A plate of pasta gives happiness to everybody.” Buon appetito!

Ingredients for 4 Servings:

400 g of Bucatini Rustichella d’Abruzzo
200 g of Cherry Tomatoes
Ogygia Extra Virgin Olive Oil
1 clove of Garlic
1 pinch of Ogygia Gozo Salt
1 pinch of Sugar
A fistful of fresh Aragula

Aragula Pesto:
150 g of fresh Aragula
15 g of Pine Nuts
15 g of Almonds
50 g of grated Parmigiano Reggiano
1/2 clove of Garlic
Ogygia Extra Virgin Olive Oil

Preparation:

Put all the ingredients in a food processor (washed aragula, almonds, pine nuts, parmigiano reggiano, garlic, evoo oil and salt), until smooth.

Wash the cherry tomatoes and put it in a nonstick pan, then add evoo oil and garlic until seasoning. Add cherry tomatoes, a pinch of salt and sugar.

Sauteé the cherry tomatoes for 3-4 minutes and cook it on medium heat uniformly until shimmering. Off heat, stir in pesto.

Cook the Rustichella Bucatini al dente, drain the water and put the pasta in the pan with pesto sauce. Sauteé the pasta for 1 minute, then plate.

Garnish with fresh aragula and serve.