Spaghetti Con Pomodori Insalatari
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Spaghetti Con Pomodori Insalatari
A simple summer pasta from Naples made with fresh salad tomatoes, olive oil, basil, and hot spaghetti. The heat of the pasta gently softens the tomatoes, creating a light and fragrant sauce.
Calories380kcal
Ingredienti
- 320 g spaghetti
- 500 g ripe salad tomatoes
- 4 tbsp extra virgin olive oil
- A handful of fresh basil leaves
- 1 garlic clove optional
- Salt to taste
Istruzioni
- Wash the tomatoes and cut them into small cubes.
- Place them in a large serving bowl.
- Add the olive oil, torn basil leaves, salt, and, if desired, a lightly crushed garlic clove.
- Mix well and let stand for at least 30 minutes at room temperature.
- Cook the spaghetti in plenty of salted boiling water until al dente.
- Drain the pasta and transfer it immediately to the bowl with the tomatoes.
- Remove the garlic if used.
- Toss thoroughly so that the heat of the pasta slightly softens the tomatoes and releases their juices.
- Serve immediately.
Note
Many Neapolitan families used the large round tomatoes sold for salad rather than plum tomatoes.Some added a little grated Parmigiano or Pecorino, while others considered the dish perfect exactly as it was.