Ingredients for 4 people:

• 300 g of Rustichella d’Abruzzo Organic Spelt Pizzichi
• 250 g of tomatoes
• 200 g of Grana Padano cheese, shaved
• 1 shallot
• Intosso extra virgin olive oil
• 1 sprig of mint
• Salt

Preparation: In a small saucepan, add a drizzle of oil and sauté the chopped shallot over low heat. Add the diced tomatoes and season with salt. Let it cook for a few minutes. Meanwhile, bring a pot of salted water to a boil, cook the pizzichi, and drain them. Then, combine the pasta with the tomatoes and sauté for 1-2 minutes. Serve the spelt pizzichi, finishing the dish with shavings of Grana Padano and a drizzle of raw oil. Garnish with fresh mint leaves.