Cut in half the plum tomatoes and place them on a tray.
Dress with 10 grams of oil, sugar and two grinds of white pepper.
Bake at 150 °C for an hour and a half. Take out the seeds from the Pachino tomatoes, trying to keep them as gelatinous as possible.
Blend the rest to keep the juice. Put the tomatoes in a small pot with 5 grams of oil, butter and some of the plum tomatoes. cook medium-high for a minute.
Stop and add the tomato seeds, lemon zest, tomato juice, and use the minipimer to blend everything together. Cook the pasta for 9 minutes and then add the tomatoes, cook for another minute or two.
Garnish the plate with the confit, the olives, some anchovies, basil, smoked provola and a touch of black spaghetti.
Pour the mozzarella broth just enough to cover the empty spaces, add a drop of chili and green oil, to finish add the spaghetti.