• Sunday, September 27, 2020

Spaghetto al Pomodoro
August 1, 2019

2 (12-ounce) jars of Così Com'è Whole Red Datterino Tomatoes, unpeeled in tomato juice

¼ cup ROI Monocultivar Taggiasca Extra Virgin Olive Oil, plus more for serving

1½ teaspoons Sicilian Sale Integrale Sea Salt by Il Mercante di Spezie

Kosher salt, for cooking the pasta

1 (17.6-ounce) package of Spaghetti di Gragnano IGP Carta Paglia by Afeltra

3-4 sprigs fresh basil 


1. Crush the tomatoes between your fingers, letting them fall into a saucepan. Stir in the tomato juice and olive oil, then season with the Sicilian sea salt to taste.

2. To cook the pasta, heat a large pot of water. When the water reaches a boil, add a palmful of Kosher salt. Add the spaghetti and cook for 11 minutes. Using a slotted spoon, transfer the pasta to the saucepan with the tomatoes. Reserve the pasta water.

3. Add half a cup of the reserved pasta water and toss together everything over medium heat to combine, for about 1 minute.

4. Divide into four warmed bowls. Drizzle with olive oil, and top with fresh basil. Serve immediately.