Spaghetti n° 5 al pomodoro by Davide Oldani
For the spaghetti:
- 1 pound Barilla Spaghetti
- 1 teaspoon salt
- 3 1/2 tablespoons extra virgin olive oil
- 10 ounces plum tomatoes, blended
- 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
- 6 vine tomatoes, peeled
- 1 teaspoon extra virgin olive oil
- 3/4 teaspoon table salt
- 3/4 teaspoon sugar
- 12 mint leaves
- 21 mint leaves
- 1/3 cup sunflower oil
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 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 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 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.