Clean and dry the yellow tomatoes, then cut them into pieces and remove their vegetation water.

Heat 5 tablespoons of extra virgin olive oil in a large non-stick pan and put the garlic cut in half and deprived ot its core.

Season for some minutes, then add the yellow tomatoes and let them cook on high flame for some minutes.

Add some salt to the tomatoes, dim the flame and let them gently cook for about 10-15 minutes.

Make boil a pot of slightly salted water and, when it will start to boil, cook the pasta. Cook the pasta and drain it when it is "al dente" directly in the pan containing the cooked tomatoes.

In the pan add two or three tablespoons of the pasta cooking water and finish the spaghetti cooking stir-frying them for a couple of minutes.

Add some Granetta di vacca and the fresh basil; stir the pasta and then serve it hot in the dishes.