Spaghetti with Tomato Sauce – De Luxe

The popular spaghetti dish is admittedly already unbeatably good in its classic form. Nevertheless, the version that Michelin star chef Davide Oldani and Barilla brand ambassador tennis champion Roger Federer serve here for you is definitely worth a look! The two Masters of Pasta enhance the Mediterranean dish in quite a stunning way! We were surprised how the wonderful additions harmonize with the familiar, the interplay of simplicity and tradition is cleverly used. By the way, this recipe is not a quick match but requires some perseverance – but it’s worth it! For the Spaghetti n.5 al pomodoro De Luxe, first quarter the vine tomatoes, remove the seeds and marinate with salt, olive oil, sugar and mint. Dry in the oven at 57 °C for about 3 hours. For the crispy spaghetti, first boil the spaghetti in salted water for 11 minutes. Then drain the pasta well and let it cool. Then deep-fry the spaghetti one by one in hot oil until golden brown. For the mint oil, heat the sunflower oil in a pan to 60°C and add the mint. Let the oil infuse for 30 minutes, then remove the mint. Finally, prepare the spaghetti with tomato sauce: Cook the pasta in salted water for 8 minutes until al dente. Then drain and mix with the pureed tomatoes. Arrange the spaghetti mixed with tomato sauce on the plates and top with the candied tomatoes, the crispy fried spaghetti, the flavored m

Preparation Tip:

Sprinkle the Spaghetti n.5 al pomodoro De Luxe with freshly grated or shaved Parmesan at the table, if desired.

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