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Spaghetti with Tomato Sauce and Basil Parmigiano



  • 7 ounces of whole Parmigiano Reggiano cheese
  • A bunch of basil
  • 10.5 ounces of cherry tomatoes
  • 7 ounces of tomatoes
  • 1 head of garlic
  • 1 teaspoon of parsley
  • Extra virgin olive oil (EVO)
  • Salt and pepper
  • Spaghetti


  • For the Basil Parmigiano:
    • Cut the Parmigiano Reggiano into small cubes.
    • Remove the basil leaves from the stems and blend together with the Parmigiano in a food processor until you get a grainy green mixture. Set aside.
  • For the Tomato Sauce:
    • Combine the cherry tomatoes, washed tomatoes, whole head of garlic, parsley, a drizzle of EVO oil, salt, and pepper in a baking dish.
    • Bake in the oven at 350°F for 30 minutes.
    • Remove the garlic, blend the tomatoes, and strain until you get a creamy sauce.
  • For the Spaghetti:
    • Cook the spaghetti until al dente.
    • Toss with 4 tablespoons of tomato sauce and a drizzle of EVO oil.
    • Serve with a sprinkle of basil Parmigiano on top.
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