Ingredients for 4 people

• 12 oz PGI Gragnano Spaghetti
• 2 tins Pomodorino Corbarino
• 2 garlic cloves
• 4/5 tbs EVO oil
• to taste Salt
• to taste fresh basil

PREPARATION

1. Cook the Spaghetti into abundant slightly salted water.
   
   
2. Strain the tomatoes, pour them into a wide pan and make them slightly boil. Add the garlic cloves and a couple of olive oil tbs.
   
   
3. Drain the pasta at the half of the cooking time, then finish it in the pan together with the tomatoes. Mix occasionally and, in case it appeared too dry, add some cooking water. Remove the garlic, add some salt and pour the remaining oil. Finally serve by guarnishing with some fresh basil.