Spaghetti with Fresh Cherry Tomatoes a first course made entirely by hand, starting from the pasta to the seasoning.. yes, because to prepare this pasta I used cherry tomatoes and basil from my dad’s garden!

You already know how much I love fresh pasta, and even in summer I don’t want to deprive myself of a delicious first course made entirely with my own hands!

If you also love pasta, in this case fresh pasta, don’t miss this recipe with summer flavors, and if you liked it, you might also be interested in:

Difficulty: Easy
Cost: Affordable
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Summer

Ingredients

1 3/4 cups all-purpose flour
2 eggs
10 1/2 oz cherry tomatoes
1 clove garlic
basil
extra virgin olive oil
salt

Steps

Pour the flour in a fountain shape on the work surface and create a hole in the center.
Pour the eggs into the hole and start beating them with a fork.
Begin to incorporate the flour, and as the mixture becomes firmer, start kneading by hand more energetically until you get a smooth and homogeneous dough.
Wrap it in food wrap and let it rest for about 30 minutes at room temperature.
Roll the dough through the pasta machine up to 6, passing it through twice.
Then set up the spaghetti cutter and cut your sheet of pasta.
Gather the spaghetti on a lightly floured tray and let them rest in a cool, dry place until it’s time to cook them.
Heat the oil together with a clove of garlic in a pan.
Cut the cherry tomatoes in half and add them to the pan.
Add the basil leaves, salt, and cook for 15 minutes until they are soft.
Crush some cherry tomatoes with a fork to release their juices.
Plunge the spaghetti into plenty of salted water. After 3-4 minutes, when they are cooked, drain them and transfer them directly into the pan with the sauce.
Toss and let the sauce reduce, then serve hot.