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Spaghetti n° 5

al pomodoro by Davide Oldani

  • Prep
  • Cook
  • Skill


Ingredients for 4 people 

For the spaghetti:
  • 1 pound Barilla Spaghetti
  • 1 teaspoon salt
  • 3 1/2 tablespoons extra virgin olive oil
  • 10 ounces plum tomatoes, blended
For the crunchy spaghetti:
  • 5 ounces Barilla Spaghetti
  • 1 1/2 quarts water
  • 1/2 teaspoon table salt
  • 10 ounces/1 + 1/3 cup sunflower oil at 320° F
For the candied tomato:
  • 6 vine tomatoes, peeled
  • 1 teaspoon extra virgin olive oil
  • 3/4 teaspoon table salt
  • 3/4 teaspoon sugar
  • 12 mint leaves
For the finishing touch:
  • 21 mint leaves
  • 1/3 cup sunflower oil



  1. 1 For the spaghetti:

    Cook the spaghetti al dente in a large pot of salted boiling water, drain 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 135°F for about 3 hours.

  4. 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 the spaghetti with tomato sauce on each dish, add the mint-infused oil, candied tomatoes and finally the crunchy spaghetti.

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