"Spaghetti al Pomodoro" from Campania

Name: Spaghetti al Pomodoro from Gennaro Esposito
Yield: 4
Ingredients: 320 g Spaghetti; 25 ml Extra virgin olive oil; 1 Garlic clove, peeled; 1 Basil sprig; 1 Tin of Corbarino tomatoes; Salt; Basil leaves

Spaghetti al Pomodoro from Gennaro Esposito

Main Dish

Kochbuch

Pasta

Spaghetti

Italienische Küche

Gennaro Esposito conjures up a classic of Italian cuisine: "Spaghetti al Pomodoro" from Campania.

Gennaro Esposito

Creative Concept: Florence Wibowo Preparation time: 35 minutes

Ingredients (4 servings)
320	g	Spaghetti
25	ml	Extra virgin olive oil
1		Garlic clove, peeled
1		Basil sprig
1		Tin of Corbarino tomatoes
		Salt
		Basil leaves

Preparation:

Bring a large pan of salted water to the boil. Cook the spaghetti in it.
Heat the olive oil in a frying pan and fry the garlic clove until it turns light brown; remove and discard. Then let the basil sprig steep in the hot olive oil until it darkens; remove and discard. Pour the entire contents of the Corbarino tomato tin into the pan and cook over a high heat for five minutes. Season to taste with salt.
Drain the spaghetti and add to the paradei sauce. Arrange on four deep plates and garnish each with a little basil.

Terre Stregate

Light straw yellow. On the nose white peach, white flowers, followed by fragrant notes and banana. On the fine palate light creaminess, elegant mouthfeel full and rich with clear...

Campania, Italy

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Gennaro Esposito

Chef

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