Barilla® Spaghetti with Tomatoes, Lemon and Peperoncino

Winning Pomodoro Recipe for Carolina Diaz, 2018 Winner of Pasta World Championship.

Add to favorites Remove from favorites


Ingredients for 4 people

  • 1 box Barilla® Spaghetti
  • 2 lbs. cherry tomatoes
  • 1 cup garlic
  • 1 cup extra virgin olive oil
  • 1 pepper
  • ½ lemon skin
  • ½ cup basil
Share ingredients

You copied text to clipboard:


  • Bring a pot of water to a boil.
  • In the meantime, juice 1 lb. of cherry tomatoes, reserve juice and pulp
  • For remaining 1 lb of cherry tomatoes, toss in extra virgin olive oil, salt and bake at 395°F for 20 minutes. Once done, juice and reserve pulp and juice
  • In a pot, add 2 tbs of extra virgin olive oil and cook chopped garlic, slowly, until bright white. Add tomato pulp, only, and cook on medium heat for 40 minutes.
  • Add juice, chopped basil, chopped peppers and lemon juice.
  • Cook pasta according to directions on package. After cooking, finish by plating spaghetti and adding sauce
Show more