The spaghetti with burnt tomato they are certainly unusual, but with a tasty and mysterious taste. This dish is the precious memory of Neapolitan cuisine of Mrs. Concetta, grandmother of Eduardo De Filippo, which he himself loved to prepare for his friends and which has, among its main ingredients, the “courage to burn” tomatoes. A simple, poor and even unpretentious dish, capable, however, of satisfying that sudden craving for spaghetti and tomatowhich he can grasp, very often unexpectedly and which only the first forkful manages to appease, because it rather satisfies the desire for a flavor preserved in memory.
The spaghetti with burnt tomato they are a quick dish, not at all elaborate, which nevertheless is capable of satisfying a need and of cooking, carefully choosing the quality of the ingredients, because it will be the pasta, cherry tomatoes and oil that give the recipe its delicious taste and intense perfume, which characterizes it and makes it precious. From the book “You cook as you want…” by Isabella Quarantotti De Filippo. Here is the recipe.
Spaghetti with burnt tomato
Ingredients
- 360 g of spaghetti
- 1 kg of cherry tomatoes
- 1 clove of garlic
- basil
- extra virgin olive oil
Method:
Wash the cherry tomatoes, then cut them in half and put them to drain in a bowl with a filter. In fact, you will have to keep the sauce they release. Meanwhile, in a non-stick pan, heat plenty of extra virgin olive oil, together with the lightly crushed garlic clove. When it is golden brown, add the cherry tomatoes and remove the garlic. Lower the heat and cook until the tomatoes are well burned. They should become brick coloured.
Drain the pasta al dente and toss it in the pan. Little by little, pour in the filtered juice of the cherry tomatoes and continue to cook for a few minutes, so that all the ingredients mix well. Serve and complete with a few fresh basil leaves. Your spaghetti with burnt tomato they are ready. Enjoy your meal!
Read also: U Spaghetto a Saponar, Eduardo De Filippo was right: the best Neapolitan first course with 2 ingredients
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