SPAGHETTI, PESCHE E FRAGOLE - Da sballo!

Prepare the water from tomatoes by filtering 1.5 kg of ripe tomatoes to obtain 500 g of tomato water.

Cook the spaghettoni according to package instructions until al dente.

In a pan, heat olive oil and sauté the chopped onion and garlic until translucent.

Add the sliced peaches and strawberries to the pan, cooking until softened.

Pour in the tomato water and let it simmer to create a sauce.

Season with salt, pepper, and fresh basil to taste.

Combine the cooked spaghettoni with the sauce, mixing well to coat the pasta.

Equipment Needed

Spice Level:

Dietary

Allergens