Ingredients for four people:
– 500g of Gerardo Di Nola spaghettoni
– 1kg of copper tomatoes
– 200gr of date tomatoes
– 200gr of Pachino tomato
– 200g of piennolo tomato
– 200gr of San Marzano tomato
– 2 cloves of garlic
– 200gr of extra virgin olive oil
– abundant basil
Method:
In a pan, brown a clove of garlic in 100 g of oil. Once browned, remove it and add the copper tomato cut into small pieces, cook it for five minutes over high heat and pass it through a vegetable mill.
The dates, on the other hand, will be cut in half and placed in a pan with parchment paper and on top of them we will put basil, garlic, a drizzle of oil, thyme, rosemary and mint and cook at 80 degrees for about an hour.
The Piennolo tomato will only be cut in quarters.
The San Marzano, on the other hand, will be dipped in boiling water for twenty seconds then immediately dipped in water and ice to cool it, after which we peel it, cut it in four and remove the seeds, one half will be passed through a sieve, the remainder chopped and pounded until reduce it to cream.
The cherry tomato will only be peeled and deseeded. Meanwhile, cook the spaghettoni in lots of water until half cooked, mix and continue cooking in a pan with the puréed tomato.
One minute after cooking (which must be strictly al dente) add the other four tomatoes, very finely chopped basil, the remaining extra virgin olive oil.
We fix the salt and serve.
