Credit: Lemon Pop
Ingredients
FOR THE PASTA
Spaghetti: 50 g
Salt: 2 g
Water: 2 L
Sunflower oil: 1 tbsp (for chilling tray)
FOR THE ARRABBIATA SAUCE
Cherry tomatoes: 250 g
Garlic clove: 1 (peeled and smashed)
Red chili pepper: 1 (chopped)
Tomato paste: 1 tsp
Water: 50 ml
Extra virgin olive oil: 2 tbsp
FOR THE TUNA TARTARE
Sushi-grade tuna loin: 50 g (finely diced)
Extra virgin olive oil: 1 tsp
Lemon zest: 1/2 tsp
Colatura di alici (anchovy extract): 1/4 tsp
TOMATO BREAD CRUMBS
Dehydrated tomato powder (or finely grated sun-dried tomato): 1 tbsp
Toasted bread: 1 slice (or 2 tbsp breadcrumbs)
Salt: pinch
Extra virgin olive oil: 1 tsp
Fresh mint leaves: for garnish
“This can be made for any special guest at home, and it can absolutely be enjoyed alone too,” shares Fuentes-Cardenas who recommends pairing it with “a wonderful glass” of William Fèvre Chablis Grand Cru Les Clos – perfect for the occasion. “It’s quite mineral-forward, with lots of citrus and spiced notes."
How to make Spaghetto Freddo
01.
Cook the Pasta
- Bring water and salt to a boil.
- Add spaghetti and cook for exactly 8 minutes and 30 seconds.
- Meanwhile, prepare a chilled tray with sunflower oil and place in a blast chiller or ice bath.
- Once the pasta is ready, drain and transfer to the cold tray to stop cooking.
- Let cool completely.
02.
Prepare the Arrabbiata Sauce
- In a pan, heat olive oil and lightly brown the garlic and chopped chili pepper.
- Remove the garlic once golden.
- Add cherry tomatoes and tomato paste.
- Stir, add water to just cover, and simmer until reduced.
- Blend the sauce and strain for a smooth consistency.
- Set aside.
03.
Make the Tuna Tartare
- Dice the tuna into small cubes.
- Add olive oil, lemon zest, and anchovy extract.
- Mix gently and keep chilled.
04.
Prepare the Tomato Bread Crumbs
- Toast the bread and pulse in a food processor.
- Sift and toast the crumbs again in a pan with olive oil.
- Season with salt and let cool.
- Stir in the dehydrated tomato powder.
05.
Plate the Dish
- Coat the chilled pasta in cherry tomato sauce.
- Roll into a deep plate or bowl.
- Top with tuna tartare and a generous spoonful of tomato bread crumbs.
- Garnish with fresh mint leaves if desired.
