Spaghetti with yellow cherry tomatoes and feta crumbs.

DI Chiara Maci | 13 Feb 2019


Last week of recordings in Veneto.

But last night I managed to fly home and leave again this morning at dawn.

One night home. Spaghetti, yellow cherry tomatoes, feta and basil.

My perfect night.



200g of spaghetti

1 garlic clove

1 jar of yellow tomatoes (in glass, conserved natural)

Extra virgin olive oil


Abundant basil



– Boil abundant water for pasta in a high pot.

– Meanwhile, brown a clove of garlic in a pan with a little oil and drop the yellow tomatoes.

Adjust salt and cook. Finally add the basil leaves, previously rinsed.

– When the water boils, salt it and drop pasta.

– Drain it al dente directly into the pan with the sauce and mix with a little boiling water.

– Dish it and crumble a little feta and a few fresh basil leaves on top.

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