Spaghetto al Pomodoro

Method

1. Prepare the cherry tomatoes: wash them, cut a small cross at the bottom of each tomato.
2. Blanch the tomatoes in boiling water for 1.5-2 minutes, then transfer to an ice bath to stop cooking.
3. Peel the tomatoes; the cross incision makes this easier.
4. Place the peeled tomatoes on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, add salt, a few whole garlic cloves (in camicia), and a generous dusting of icing sugar.
5. Bake in a preheated oven at 160°C (fan-assisted) for about 20-25 minutes until the tomatoes are slightly dried and caramelized but still moist.
6. Meanwhile, prepare the sauce: in a large pan, heat extra virgin olive oil. Add the garlic oil (olio all'aglio), chili garlic oil (olio power), and garlic cream (crema d'aglio). Season with salt.
7. Pour in the tomato passata (about 1 liter). Rinse the bottle with a little water and add that water to the sauce.
8. Let the sauce simmer gently, adjusting seasoning. Cook for a few minutes.
9. Bring a large pot of salted water to a boil for the pasta.
10. After the tomatoes have been in the oven for about 10 minutes (or when you are ready), cook the spaghetti: cook for 4 minutes in the boiling water, then transfer the pasta to the sauce using tongs.
11. Finish cooking the pasta in the sauce for about 6-7 minutes, adding pasta water as needed to keep it loose and creamy. Stir occasionally to prevent sticking.
12. While the pasta cooks, in a small pan, heat the baked tomatoes with a little olive oil and fresh basil leaves to warm them through.
13. When the pasta is al dente and well coated in sauce, remove from heat.
14. Plate the spaghetti, top with the confit tomatoes, fresh basil leaves, and shaved Parmesan cheese.
15. Serve immediately.