Burnt Spaghetti - Gluten Free Felicia

Burnt Spaghetti

Burnt Spaghetti

  • Difficulty:
  • Quantity:
    4 people
  • Preparation time:
    25 minutes
  • Cooking time:
    8-10 minutes


  • 320 g Buckwheat Spaghetti by Felicia
  • 1 Glove of garlic
  • 350 g Cherry tomatoes
  • Extra virgin olive oil and salt to taste


Cut the cherry tomatoes in half and add coarse salt. In a non-stick pan, add extra virgin olive oil and slightly fry a little garlic clove. Then add the cherry tomatoes and let them cook without turning them so that they lightly burn. Cook the spaghetti, drain al dente and sauté in the pan for other 3 minutes moving them from time to time. Serve hot.

Enjoy your meal