Spaghetti with Piennolo tomatoes and burrata
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Giuseppe D'Aquino makes the most of Piennolo tomatoes in this simple tomato sauce recipe, served with spaghetti, burrata, basil and lemon. A small cherry tomato from the region surrounding Mount Vesuvius, Piennolo tomatoes have a distinct flavour from the mineral-rich volcanic soil and as such have PDO status. If you cannot find Piennolo tomatoes, San Marzano, ripe cherry or pomodoro tomatoes could be used as an alternative.
First published in 2016
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Method
1
Place a pan over a moderate-high heat and add a drizzle of olive oil. Once hot, add the chopped garlic and the stems from the basil – reserving the leaves for serving – and fry for a few minutes until softened
- extra virgin olive oil
- 1 garlic clove, peeled and finely chopped
- 1 bunch of basil, stems only
2
Add the tomatoes to the pan and turn off the heat, allowing the residual heat from the pan to soften and cook the tomatoes
- 250g of tomatoes, preferably Piennolo
3
Bring a large pan of water to the boil and add the anchovy sauce and spaghetti. Cook for 8–10 minutes until al dente
- 20ml of anchovy sauce
- 220g of spaghetti
4
Meanwhile, reserve 4 of the softened tomatoes to serve and transfer the rest of the tomatoes to a blender. Blitz to create a thick tomato sauce, then pass the sauce through a fine sieve into a clean pan and gently heat through. Divide a third of the sauce between the serving bowls and return the pan to the heat
5
Drain the spaghetti, reserving the cooking water, and add the pasta to the pan with the remaining tomato sauce. Pour over enough of the cooking water to coat the pasta and cook gently for 2 minutes until fully combined
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