CampanianItalian
Spaghetti with Piennolo Cherry Tomatoes
by Chef Roberto Di Pinto · 19.1K subscribers on YouTube
Chef Roberto Di Pinto demonstrates how to make Spaghetti al Pomodorino del Piennolo, a quick and flavorful pasta dish using Piennolo tomatoes, garlic, basil, and olive oil. The tomatoes are cleaned and seeded in water, then sautéed with whole garlic cloves and finished with basil and pasta water for a creamy sauce.
- Difficulty
- easy
Ingredients
5 items- Spaghetti
- Piennolo TomatoesSmall, sweet tomatoes from the Vesuvius area
- Extra Virgin Olive Oil
- GarlicWhole cloves, in camicia (lightly crushed)
- BasilFresh leaves
Method
- Put a pot of salted water on to boil for the spaghetti.
- Clean the Piennolo tomatoes: remove the seeds by gently releasing them in the water, not outside, to avoid mess.
- In a pan, heat extra-virgin olive oil and add whole garlic cloves (in camicia).
- Add the cleaned tomatoes to the pan and cook briefly.
- Add fresh basil leaves.
- Cook the spaghetti until al dente.
- Combine the spaghetti with the tomato sauce, adding some pasta cooking water to create a creamy 'bavetta' sauce.
- Taste and adjust seasoning, then serve immediately.
