Five ingredients, the unmistakable aroma of Vesuvian cherry tomatoes, and a signature recipe that tastes of conviviality: the secrets of the iconic Spaghetto alla Don Alfonso.

Photo by Andrea Straccini

Ingredients for 4

360 g bronze-cut artisan spaghetti
600 g Vesuvian cherry tomatoes
4 cloves of garlic
60 g extra virgin olive oil
8 basil leaves

Sauté the garlic in extra virgin olive oil and remove when golden brown; add the cherry tomatoes, previously cut into quarters, and cook for 2 minutes over high heat, seasoning with salt. Lower the heat and finish cooking for about 15 minutes, adding the basil cut into julienne strips.
Meanwhile, toss the spaghetti into boiling salted water and drain it 2 minutes before it is done cooking. Then toss it in the pan with the tomatoes and stir quickly.
Plate by making a nest of spaghetti and placing the tomato pieces on top. Garnish with additional basil leaves to taste.