Classic Tomato Spaghetti Topped with Bio Cheese Parmesano


With the busy season quickly approaching, our Bio Cheese Parmesano is here to help. This 15-minute pasta dish is a mid-week go-to - it’s simple, it’s tasty and it’s sure to have the entire family pleased. Bio Cheese Parmesano is available in a wedge shape, meaning that it can be easily shaved, grated or shredded on top of this meal (or any other). Bon appetit!

Makes 4-6 servings


1 packet pasta of choice

1/2 cup olive oil

2 garlic cloves, crushed

6 cups cherry tomatoes

1 cup coarsely chopped basil

Pinch of sugar

Salt and pepper

Freshly grated Bio Cheese Parmesano


  1. Bring water (with a pinch of salt) to the boil. Add pasta and allow to cook, stirring occasionally until al dente (as per packet instructions). Drain and transfer into a large bowl.

  2. While your pasta is boiling, heat your olive oil in a large saucepan over medium heat. Add your garlic, followed by your tomatoes, salt, pepper and sugar.

  3. Allow your tomatoes to cook, stirring occasionally until the tomatoes burst and begin to release their juices. Continue to cook for another 6-8 minutes.

  4. Remove the saucepan from the heat and toss your pasta and basil into the sauce. Stir until well combined.

  5. Serve with a generous grating of Bio Cheese Parmesano on top.