One pot pasta Spaghetti
  • 1

    Cut the cherry tomatoes in half. Roughly slice the sundried tomato slices.

  • 2

    Dilute the stock cube in the 500 ml of hot water.

  • 3

    In a frying pan, pour the spaghetti, cherry tomatoes, onion, garlic cloves, sun-dried tomatoes, basil, pesto rosso and finally the water with the bouillon cube. Add salt and pepper

  • 4

    Cook over medium heat. Pour a good drizzle of olive oil. Stir regularly. Then cover and let cook for about 12 minutes. The pasta will absorb all the water.

  • 5

    If the pasta has absorbed all the water quickly and is not cooked yet, add a little more

  • 6

    Before serving, add a drizzle of olive oil, sprinkle with freshly grated Parmigiano Reggiano and a few pine nuts.

  • It’s ready!

The perfect



Tasting tip

Discover the aromas of MONTAGNY

  • Serves2 people
  • Preparation time30 mn


250 g spaghetti
150 g cherry tomatoes
1 red onion, cut into strips
1 yellow bell pepper cut into strips
3 cloves of garlic cut into thin strips
7 slices of dried tomatoes
3 sprigs of basil leaves
3 tbsp of pesto rosso
1 vegetable stock cube
600 ml of hot water (or 650 ml)
Olive oil
Salt, pepper, and paprika
Pine nuts
150 g of grated Parmigiano Reggiano cheese