First course of spaghetti with dried tomatoes:
Serves 4 people: 400 gr. of spaghetti wheat germ Antichi poderi toscani 100 gr. of flavourful dried tomatoes 2 cloves of garlic 4 tablespoons of oil + 1 tablespoon of cherry tomato oil. Preparation: Turn on the gas and bring the water for the pasta to the boil. Meanwhile, wait until you pour the spaghetti, pour a few tablespoons of oil taken from the jar of dried tomatoes in a pan, add more oil, finely chopped garlic and coarsely chopped dried tomatoes and brown everything for a few minutes. When the water is boiling, dip the spaghetti in it and let the pasta cook al dente. Only at this point turn the heat back on under the sauce and season with fresh basil chopped by hand and for those who love hot pepper also coarsely chopped. Drain the pasta and add it to the pan with a ladle of cooking water. Stir well and finish with chopped parsley.