Spaghetti n° 5 al pomodoro by Davide Oldani

  • Prep
  • Cook
  • Skill


Ingredients for 4 people

For the spaghetti:
  • 320 g Barilla n° 5 spaghetti
  • 4 g salt
  • 10 ml extra virgin olive oil
  • 200 ml plum tomatoes, blended
For the crunchy spaghetti:
  • 100 g Barilla n° 5 spaghetti
  • 1 L water
  • 2 g table salt
  • 200 ml sunflower oil at 160°c
For the candied tomato:
  • 6 vine tomatoes, peeled
  • 3 g extra virgin olive oil
  • 3 g table salt
  • 3 g sugar
  • 2 g mint leaves
For the finishing touch:
  • 15 g mint leaves
  • 50 g sunflower oil


  1. 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. 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. 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. 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.

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