THE CHEF’S COMBINATIONS

SPAGHETTI WITH TOMATO SAUCE

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HOW TO PREPARE A GREAT PLATE OF PASTA

Prepared using only Tuscan ingredients, like grandmas used to do at the end of the summer for the upcoming winter, this Tomato Sauce is made to accompany Italy’s most famous pasta: our SPAGHETTI.

4 MEDIUM PORTIONS:

20 g of SPAGHETTI

A 300 g jar of TOMATO SAUCE

100 g of grated Parmigiano

Reggiano cheese

50 g of Butter

Fresh Basil leaves

15 g of coarse Salt

Put at least 3 liters of water to boil on the stove. When it boils, add 15 g of coarse salt and put the pasta in, letting it cook with a low flame for 5 minutes. Drain it, put aside the boiling water, and complete the cooking in the pan with the Tomato Sauce for about 2-3 minutes. If necessary, add a little boiled water; the consistency should be creamy. When done, add the butter and the hand-split basil. Whisk it properly, plate it up and add the grated parmesan.

100% Wonderful, tasty and scented pasta dish from Tuscany’s woods!

For other cooking methods read the following suggestions.

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the video recipe

techniques & methods

the chef's cooking

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method

tradizional

COOKING TIME
7 minutes (al dente)

WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt

DIRECTIONS
The most classic cooking of Italian cuisine

method

passive cooking

COOKING TIME
In boiling water 2 minutes + 7 minutes off the heat

WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt

DIRECTIONS
Ideal cooking to save energy

method

risotto type

COOKING TIME
In boiling water 4 minutes + 5 minutes in the sauce

WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt

DIRECTIONS
Add cooking water to maintain creaminess

method

one pot pasta

(2 portions)

COOKING TIME
13 minutes directly in the sauce

WATER REQUIRED
500 ml of water for 160g of pasta
+180 g of Pomarola
+ 10 g of EVO Oil + 5 g of salt

DIRECTIONS
With very acidic ingredients
cooking time may be longer

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