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Every now and then we will be posting some really tasty recipes that you can make easily at home simply and quickly and it doesn’t get easier than this delicious Spaghetti con Pomodorini.
The secret to this Neapolitan classic lies in its simplicity and the quality of its ingredients. Always make sure the tomatoes are juicy, firm and ripe and for the best results buy our Gragnano pasta and extra virgin olive oil from the Amalfi coast at our online shop,www.rossopomodoro.co.uk/shop
Ingredients for 4 people:
Boil the water in a pot and add some sea salt
Add the spaghetti and cook al dente. A good quality pasta from Gragnano (the capital of premium pasta near Naples) requires about 12-13 minutes cooking time.
Heat the extra virgin olive oil and add the fresh cherry tomatoes, salt and pepper while the pasta is cooking. Pan fry the tomatoes until they have wilted, then add a few leaves of fresh basil and complete the cooking. The whole process should take no more than 5 minutes.
When the pasta is cooked al dente, set aside a 2-3 tbsp of cooking water and drain it. Then pour the drained pasta into the sauce, add the cooking water and sauté the spaghetti and sauce for a couple of minutes. The pasta starches released in the water will help bond the pasta with the sauce and will give the dish its wonderful fresh flavour.
Serve with a couple of torn fresh basil leaves and a few drops of extra virgin olive oil.
Drink suggestion: Like the dish, keep it clean and simple. A cold, crisp Moretti or a room temperature red Chianti.
From Napoli with Love Tip: Don’t be tempted to add any additional ingredients. This is a classic so don’t mess with it! At least not the first time…
Hello, and welcome to our first post! Considering that this blog site is for and about Rossopomodoro it stands to reason that we should have a post on red tomatoes! After all ‘Rossopomodoro’ means ‘Red Tomato’.
This humble tomato takes its name from the San Marzano village in the Neapolitan countryside. These are some of the more distinctive tomato species in the world, with an elongated pointier shape, it’s thin skin and delicate taste makes it the perfect ingredient for a wide range of culinary dishes.
Originally imported in the 1770s from the Kingdom of Peru to the Kingdom of Naples it found soil rich in minerals in the area around Mount Vesuvius.
It was a marriage made in heaven for two of the most famous products of Neapolitan gastronomy such as pizza and pasta, making this crop into an instant success, spreading its production into the fertile countryside of Campania.
Today everybody acknowledges that the best quality San Marzano tomatoes come from the region of Naples, and thanks to its quality and importance for so many key recipes of Italian gastronomy the San Marzano tomato has become a Slow Food presidium to further promote its protection and use.
So, when our founders were choosing a name and logo that they thought would best symbolize their love for the authentic and high quality gastronomic traditions of Naples, there was only ever one choice.
It is not by chance that despite the higher price of the tomatoes, Rossopomodoro uses only 100% San Marzano tomatoes to make the sauces that top ALL of our pizzas, and we are still the only large restaurant group to do so.
So there you have it, not all tomatoes are born equal and we only use the best in our restaurants.