Pasta alla Elizabeth Taylor by Hotel Splendido Portofino
Deceptively simple but with depths of flavour: the humble tomato spaghetti
- 800 gr Bronze-drawn Spaghetti pasta
- 1 kg Cherry tomatoes (400g for sauce, 600g for confit)
- 500 gr Vine tomatoes
- 225 ml Olive Oil
- 2 Garlic Cloves
- 100 gr Basil
- 5 gr Dried Oregano
- 5 gr Thyme
- 20 gr Brown Sugar
- Lemon zest (half lemon)
- Pinch of salt
Create the tomato confit. Slice 600g of cherry tomatoes in half and season them with thyme, salt, brown sugar and lemon zest. Cook in the oven at 80C/175F for 3 hours.
Boil the vine tomatoes in hot water until the skin comes off, then slice them sideways.
Cook the spaghetti in boiling water with salt.
In a separate pot, heat some olive oil with garlic and basil, then add the remaining cherry tomatoes. Once the pasta is ready, add it to the pot. Add the vine tomatoes and, at the very end, the confit tomatoes.
Finish with a pinch of oregano and basil leaves.