Spaghetti N° 5 al Pomodoro by Davide Oldani
Spaghetti N° 5 al Pomodoro by Davide Oldani
20 minutes total / Calories 759.7
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 |
| 1l | 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 |
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 serve with raw tomato sauce.
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.
Step 4
Season the tomato layers with salt, extra virgin olive oil, sugar and mint. Dry them lightly in the oven at 57°C for about 3 hours.
Step 5
Heat the oil in a saucepan at 60°C, mix in the mint and let infuse for 30 minutes. Remove mint.
Step 6
Place the spaghetti with tomato sauce on each dish, add the mint-infused oil, candied tomatoes and finally the crunchy spaghetti.
Spaghetti
It takes only 9 minutes to say your feelings to your beloved ones. A simple sign of love told with the most famous pasta shape in the world. The most popular shape in Italy; the name comes from the Italian word spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used with tomato sauces, fresh vegetables, or fish.
- Shape Spaghetti
- Cook time 8 mins
- Pack size 500g
- Range Classic Blue box