Spaghetti n° 5 al pomodoro by Davide Oldani

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Ingredients 4 Servings

Ingredients for 4 people

For the spaghetti:

• 1 pound Barilla Spaghetti
• 1 teaspoon salt
• 3 1/2 tablespoons extra virgin olive oil
• 10 ounces plum tomatoes, blended

For the crunchy spaghetti:

• 5 ounces Barilla Spaghetti
• 1 1/2 quarts water
• 1/2 teaspoon table salt
• 10 ounces/1 + 1/3 cup sunflower oil at 320° F

For the candied tomato:

• 6 vine tomatoes, peeled
• 1 teaspoon extra virgin olive oil
• 3/4 teaspoon table salt
• 3/4 teaspoon sugar
• 12 mint leaves

For the finishing touch:

• 21 mint leaves
• 1/3 cup sunflower oil

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Instructions

• For the spaghetti:

  Cook the spaghetti al dente in a large pot of salted boiling water, drain and serve with raw tomato sauce.

• For the crunchy spaghetti:

  Cook the spaghetti in boiling salted water for about 11 minutes, strain, cool and dry well. Fry the spaghetti one at a time until golden.

• For the candied tomato:

  Cut the tomatoes in 4 layers and remove seeds.
  Season the tomato layers with salt, extra virgin olive oil, sugar and mint. Dry them lightly in the oven at 135°F for about 3 hours.

For the finishing touch:

Heat the oil in a saucepan at 140°F, mix in the mint and let infuse for 30 minutes. Remove mint.
Place the spaghetti with tomato sauce on each dish, add the mint-infused oil, candied tomatoes and finally the crunchy spaghetti.

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