The famous spaghetti with peeled tomatoes, dried in the oven very calmly, according to the Abruzzo chef Niko Romito
Ingredients
- 500 g peeled tomatoes
- 350 g durum wheat spaghetti
- 2 cloves of garlic
- 1 bunch of basil
- fresh chilli
- salt
- extra virgin olive oil
Pour the peeled tomatoes in a bowl and mash them coarsely with your hands.
Golden garlic in a saucepan with a thin layer of oil, add the tomatoes, basil, chilli and mix well.
Roll out the tomatoes on a baking sheet covered with parchment paper and bake at 110 ° C for 2 hours.
Blend finally the peeled tomatoes, pass them through a Chinese colander and let them cool.
Cook spaghetti al dente in abundant salted water.
Drain them and pour them into the casserole with the tomato sauce. Mix well, season with salt and serve with a little oil and coarsely chopped basil.
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