Spaghetti with tomato sauce is a great classic of Italian cuisine in the world. But the Spaghetti al Pomodoro finds a home in Naples and in fact, a few years after the French revolution, in Naples, "a pummarola" (tomato in Neapolitan dialect) revolutionizes the history of the national dish.
For of its Campane origins, we decided to innovate this great classic of the Italian and Neapolitan tradition with the help of 3 ingredients always belonging to the Campania tradition: Cacio di Bufala and the very famous Tarallo sugna and pepper, also known as Tarallo Napoletano and finally we replace the classic tomato with another excellence from Campana, the Pomodorino del Piennolo P.D.O. - excellence that is produced in the area of Vesuvius.
Here the detailed list of the ingredients of this new recipe, as always 100% made in Italy:
- 400 gr of Spaghetti IGP Gragnano;
- 520 grams of Pomodoro del Piennolo del Vesuvio PDO;
- 250 gr of buffalo cheese;
- Garlic and chili;
- Salt and basil q.b;
- Neapolitan Tarallo suet and pepper;
You are ready? Let's tighten the shirts and light the cookers!
We always start with pasta. We replenish our pot with plenty of water and put it to simmer on low heat, then when the water boils we rise and add the spaghetti.
In the meantime, in a frying pan, sauté the garlic, oil, and chili, which we use to flavor the oil. We fry them for a few minutes and then remove them.
Open a jar of Pomodorino del Piennolo and feel the power of the Vesuvian lands that go to give a hypnotic taste to this fabulous product.
Let's pour the Pomodoro del Piennolo del Vesuvio DOP, which we'll call Piennol to make it easier, and let it cook for 10 minutes.
The Spaghetti will be ready at this point - let's remember to drain them a few minutes before the actual cooking time because the pasta is eaten strictly al dente. Let's not forget to save a few ladles of the cooking water.
Pour the spaghetti in the pan and, out of the heat, pour the grated cheese, a ladle of cooking water and the fresh basil. Mix everything until the desired consistency is achieved.
It's time to prepare the table because the moment it's here. Let's try this fabulous dish. Buon Appettio!
That’s all folks| The recipe is over, all you have to do is try it and share it with a friend who absolutely must learn spaghetti al pomodoro.
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