Spaghetti pummarola

Spaghetti pummarola

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Pasta with tomato sauce has to be the most humble – and the proudest – dish to bring to the table. I imagine there are as many ways of preparing it as there are souls in Italy – and indeed, the soul of Italy is in the dish.

I make mine in a way that makes most Italians shudder when I describe it, but they seem to like it as much as I do when they eat it. I mix a very cooked-down tomato sauce (so thick you can stand a spoon in it) with raw tomatoes – to play counterpoint between the fresh aroma of raw against the intense acidity and caramel richness of the more ristretto sauce.

Sometimes I put basil in it, sometimes not. Sometimes I serve it with cheese, and sometimes not. But if you are going to put cheese with tomato sauce, please use Pecorino Romano - the salty tang and animal pungency is symphonic with the sweetness and acidity of tomato.

You will need

1 large pot of boiling, well-salted water

1 colander

1 large frying pan or wide casserole


Your pack serves 2 as a main and contains:

A bundle of spaghetti, made by Gentile in Gragnano

Raw tomatoes and cooked down tomato sauce

Grated pecorino romano, and whole basil leaves

ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain gluten, garlic and sheep’s milk

ENJOY! This is a bright and punchy dish, and best served with a most robust red wine – Excellent with the Adone Rosso from Tuscany.