Take the emblematic dish of our tradition, keep two ingredients fixed, spaghetti and tomato, and indulge yourself with all the additions and combinations you want.
Carlo Cracco begins with this proposal – plus two more in the October issue. The next move is up to you.
Spaghetti al pomodoro: classics with orange and marjoram scents
320 g spaghetti
280 g tomato puree
10 g fresh marjoram
1 clove of garlic
1 orange
extra virgin olive oil
salt up and coarse
Fry the garlic clove with the peel in a pan in 2-3 tablespoons of oil over medium heat, add 1 orange zest, wait a few moments and then pour the tomato puree.
Add a sprig of marjoram, add salt and cook on the flame for 20 minutes, until
until the sauce has shrunk a little, stirring occasionally with a wooden spoon.
Bring a pot full of salted water to the boil halfway through cooking the tomato.
Cook the spaghetti, drain it al dente directly into the sauce pan.
Cream the spaghetti by adding 1 tablespoon of oil and season with salt, if needed. With the help of a ladle, form a nest in each dish and perfume again with grated orange zest and a few chopped marjoram leaves.
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