Spaghetti n° 5 al pomodoro by Davide Oldani
For the spaghetti:
- 320 g Barilla n° 5 spaghetti
- 4 g salt
- 10 ml extra virgin olive oil
- 200 ml plum tomatoes, blended
- 100 g Barilla n° 5 spaghetti
- 1 L water
- 2 g table salt
- 200 ml sunflower oil at 160°c
- 6 vine tomatoes, peeled
- 3 g extra virgin olive oil
- 3 g table salt
- 3 g sugar
- 2 g mint leaves
- 15 g mint leaves
- 50 g sunflower oil
1 For the spaghetti:
Cook the spaghetti al dente in a large pot of salted boiling water, strain and serve with raw tomato sauce.
2 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.
3 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.
4 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.