Spaghettoni with Nolche olives, lemon scented tomatoes and oregano from Vendicari

Spaghettoni with Nolche olives, lemon scented tomatoes and oregano from Vendicari

Spaghettoni with Nolche olives, lemon scented tomatoes and oregano from Vendicari

An exclusive pasta recipe prepared by Italian chefs Negrini and Pisani during S.Pellegrino event at Fuorisalone: spaghettoni with Nolche black olives.

April 11, 2014

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 0 MIN

ingredients

tomatoes
7, ripe
basil
7 leaves
Extra-virgin olive oil
3 tbsp
salt
Mothia variety
sugar
Pepper
of Sarawak
Black olives
30 g, Nolche variety
Bay laurel
1 leaf
Garlic
1 clove
Extra-virgin olive oil
4 tbsp
Spaghetti
320 g, Benedetto Cavaleri
tomatoes
200 g, Pachino variety
bread
50 g, grated
Onion
1/2, from Tropea
Honey
1 tbsp
Pecorino romano
Grated
basil
10 leaves
Garlic
1 clove
Bay laurel
1 leave
Oregano
From Vendicari
Parsley
Chopped
Lemon zest
Dried, powder, from Costiera Amalfitana
Capers
Unsalted and dried, from Pantelleria, the powder
Extra-virgin olive oil
4 tbsp, Mancianti variety

Preparation

For the tomato water
Cut the tomatoes in 4, add basil, oil, salt, some sugar and let it marinate for half an hour.

Blend with a hand blender and filter. The juice you get is the tomato water (you need 250 g).

For the Nolche olives
Heat the oil, add the olives, garlic, laurel and salt. Let it there for two minutes to give it flavor.

For the pasta
Stew the finely chopped onions on a pan with 2 tbsp of oil, garlic, and bay laurel. Take it out.

Dress with grated bread, pecorino cheese, parsley, salt and pepper. Wash and cut the Pachino tomatoes in half, salt and add some sugar. Put them in the oven, add bread on top, bake at 180° C for 15 minutes until they turn golden.

In a pot boil the tomato water with honey and stewed onions.

Cook the spaghettoni in large quantities of salted water for 14 minutes, drain al dent and mix with the tomato water, cook for another two minutes; add the tomatoes, olives, basil and oregano.

Taste the salt, add lemon zest, capers and the remaining oil.

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