Spaghetti n° 5 al pomodoro by Davide Oldani
Spaghetti n° 5 al pomodoro by Davide Oldani
20 minutes total
Try this amazing Spaghetti n° 5 al pomodoro by Davide Oldani recipe!
Ingredients
Serves 4
| 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 can | died 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 |
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
Cook the spaghetti al dente in a large pot of salted boiling water, strain and stir with the blended tomatoes.
Step 2
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.
Step 3
Cut the tomatoes in 4 layers and remove seeds. Season the tomato slices with salt, extra virgin olive oil, sugar and mint. Dry them lightly in the oven at 57°C for about 3 hours.
Step 4
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.
Spaghetti N°5
Since 1877 Barilla produces semolina pasta with the utmost attention to quality. Indeed, today as then, Barilla selects the best hard grains and carefully monitors all the stages of processing. Because it is only thanks to this care that a pasta is created with the ideal consistency, which best holds the baking and guarantees excellent results in all kinds of preparation.
- Shape Sèaghetti
- Cook time 10 mins
- Pack size 500g
- Range Classic Blue Box