This spaghetti dish is inspired by the Totò film "Miseria e Nobiltà" (Poverty and Nobility), a humble dish packed with flavor. The secret? Finish cooking the pasta in the same pan you used to cook the cherry tomatoes. Toss, stir, and serve al dente: the spaghetti should slide right through. The recipe is based on an episode of Alessandro Borghese Kitchen Sound, airing on Sky Uno HD!
Ingredients for 4 people- 400g of Spaghetti
- 120 g of Piccadilly tomatoes
- 120 g cherry tomatoes
- 120 g of yellow bulb tomatoes
- 120 g of green tomatoes
- 1 clove of garlic in its skin
- 4 tablespoons of lard
- Grated Parmesan cheese to taste
- Basil leaves
Bring the water to a boil, add salt, and add the pasta. Meanwhile, melt the lard in a pan, seasoning it with an unpeeled garlic clove. Remove the garlic and add the chopped tomatoes. Sauté them in the pan for a few minutes with a little of the cooking water. Drain the pasta while still al dente, reserving a small glass of the pasta water. Continue cooking the spaghetti, tossing it in the tomato sauce and stirring with the reserved cooking water to prevent it from drying out. For added flavor, add a few basil leaves. Serve the spaghetti, garnishing with more basil leaves and a sprinkling of grated Parmesan cheese.
