Cook the spaghetti al dente in a large pot of salted boiling water, strain and serve with raw tomato sauce.
For the crunchy spaghetti:
Cook the spaghetti in boiling salted water for about 11 minutes, strain, cool and dry well. Fry the spaghetti one at a time until golden. .
For the candied tomato:
Cut the tomatoes in 4 layers and remove seeds.
Season the tomato layers with salt, extra virgin olive oil, sugar and mint. Dry them lightly in the oven at 57°C for about 3 hours.
For the finishing touch:
Heat the oil in a saucepan at 60°C, mix in the mint and let infuse for 30 minutes. Remove mint.
Place the spaghetti with tomato sauce on each dish, add the mint-infused oil, candied tomatoes and finally the crunchy spaghetti.
