Spaghetti with cherry tomatoes, ricotta, basil and tuna fillets #InTheKitchenWithZarotti First courses (voto non permesso) Preparation Finely chop the shallots and sweat/lightly fry in a frying pan with a few tablespoons of oil. Add the cherry tomatoes, chopped in half, and cook on a high flame for a few minutes. Add the tuna dribbled with oil and sliced. Season with salt, a pinch of chilli and fresh basil. Turn off the heat. Cook the spaghetti in salty boiling water (al dente), drain and pour them into the sauce with a small ladle of the cooking water. Toss the spaghetti and sauce for a few minutes to mix the ingredients, add the ricotta and mix quickly. To serve Serve a nest of spaghetti, garnish with a little grated lemon peel, a drizzle of fresh oil and fresh basil leaves.