Name: Barilla Spaghetti al Pomodoro Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: For the spaghetti; 1 box Barilla Spaghetti pasta; 1 tsp salt; 3 1/2 tbsp Extra virgin olive oil; 10 oz plum tomatoes, blended; For the crunchy spaghetti; 1/4 Barilla Spaghetti pasta; 1 1/2 quarts Water; 1/2 tsp table salt; 3 cups sunflower oil; For the candied tomato; 6 vine tomatoes, peeled; 1 tsp Extra virgin olive oil; 3/4 tsp table salt; 3/4 tsp Sugar; 12 mint leaves; For the finishing touch; 21 mint leaves; 1/3 cup sunflower oil

Barilla Spaghetti al Pomodoro Pasta

50 minutes

Vegetarian Recipes Quick and Easy Recipes Veggies Tomato Classic Blue Box Long

Impress your guests with this gourmet recipe by Chef Davide Oldani of @davideoldani, blending traditional Italian flavours with contrasting textures. The classic Spaghetti al Pomodoro is elevated with the perfect balance of crisp and al dente Barilla Spaghetti pasta, garnished with candied tomatoes and a refreshing touch of mint—guaranteed to get you compliments galore!

Classic Authentic Italian Recipes

Ingredients

4 servings

For the spaghetti

1 boxBarilla Spaghetti pasta

1 tspsalt

3 1/2 tbspExtra virgin olive oil

10 ozplum tomatoes, blended

For the crunchy spaghetti

1/4Barilla Spaghetti pasta

1 1/2 quartsWater

1/2 tsptable salt

3 cupssunflower oil

For the candied tomato

6vine tomatoes, peeled

1 tspExtra virgin olive oil

3/4 tsptable salt

3/4 tspSugar

12mint leaves

For the finishing touch

21mint leaves

1/3 cupsunflower oil

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

For the spaghetti: Cook Barilla Spaghetti pasta until al dente in a large pot of salted boiling water. Drain and serve with raw tomato sauce.

Step 2

For the crunchy spaghetti: Cook the Barilla Spaghetti pasta in boiling salted water for about 11 minutes, strain, cool and dry well. Fry Barilla Spaghetti pasta in sunflower oil at 370 degrees, one at a time until golden.

Step 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 135°F for about 3 hours.

Step 4

For the finishing touch: Heat the oil in a saucepan at 140°F, mix in the mint and let infuse for 30 minutes. Remove mint. Place Barilla Spaghetti pasta with tomato sauce on each dish, add the mint-infused oil, candied tomatoes and finally the crunchy Barilla Spaghetti pasta.

Spaghetti

The most famous pasta shape in the world and the most popular shape in Italy; the name comes from the Italian word "spagh", which means "lengths of cord." Spaghetti is a classic and versatile cut that originates from the south of Italy and is commonly used with tomato sauces, fresh vegetables or fish.

Shape

Long

Cook time

10 minutes

Pack size

410 g (5 x servings)

Range

Classic Blue Box

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