Spaghetti n° 5 al pomodoro by Davide Oldani

Share
Print
  • Prep
  • Cook
  • Skill
    Beginner


Ingredients

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


Method

  1. 1 For the spaghetti:

    Cook the spaghetti al dente in a large pot of salted boiling water, strain and stir with the blended tomatoes.

  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 slices 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.

This site uses cookies to send you advertising and services in line with your preferences. By closing this banner, scrolling through this page or clicking on any of its elements will allow us to use cookies. To hide this message click the "accept" button. If you want to know more or deny the consent to all or some cookies, click here.