This pasta is a special recipe to me. My grandfather used to prepare his famous “Spaghettini” for the whole family: a very simple recipe indeed, but his gestures while he prepared them, make this dish so touching. His kitchen was a sort of theatre and he was the director of a simple but lovely masterpiece.
We ara a magical combination of life and memories, and this recipe is a lovely and special gift for my grandfather Aldo, thanks to I started cooking in my blog!
Remember to cook few pasta and prepare a lot of sauce! These spaghettini should “swim” in this tasty sauce!
Serves 4
240 g Spaghetti; 1 can (400 g) diced tomatoes; 1 spoon tomato paste; 40 g butter; 1/2 onion, diced; 2 teaspoons sugar; herbs; extra virgin olive oil; salt and pepper.
- Heat a pan until it’s hot with a tablespoon of oil, salt and pepper. Add the onion and simmer for 2 mins. Add tomatoes and aromatics (sage, thyme, rosemary, oregano), tomato paste, sugar and simmer for 30 mins. Add butter and stir for a minute. Leave to cool.
- Bring a saucepan of salted water to the boil. Cook pasta al dente: 4-5 mins. Drain the pasta and return to the pan with tomatoes. Add cooking water (3 spoons) and toss everything well to combine.
- Garnish with fresh herbs and drizzle with oil to serve.
For this recipe I used PEZZULLO pasta.
