Chef Davide Oldani explains: “The specialty of this spaghetti with tomato and basil dish is the final stage of cooking in the tomato sauce, the addition of fresh aroma of mint and the candied tomatoes we added at the end. These three things make it a traditional dish with a modern twist”.
Cut 4 Pachino tomatoes with the tip of a knife. Blanch them in a little water. Remove the skin.
Cut them into quarters and remove the seeds. Cover with extra-virgin olive oil and coarse salt. Bake for 45 minutes at 130 °C. Cook a San Marzano tomato in a pan. Puree it to make a sauce.
Cook 70 g of n°5 durum wheat spaghetti for 3 minutes. Strain the spaghetti using a tong and add them to the sauce. Cook for another 3 minutes. Remove from heat and add some salt.
Add 4 leaves of mint basil cut into thin strips, 2 leaves of mint, the candied tomatoes and raw oil.