Rustic, fragrant and bursting with flavour, no dish conjures up memories of Italy quite like Spaghetti Pomodoro. A classic example of Italian cuisine, the dish proves that quick and simple is often best, and what it lacks in complexity it more than makes up for in taste. Chef Extraordinaire Fulvio Pierangelini, Creative Director of Food for Rocco Forte Hotels, unveils his secret method for creating the perfect Spaghetti Pomodoro. A great recipe to try at home, use the finest ingredients you can find, follow his instructions carefully, and you’ll be cooking like an Italian in no time.
Ingredients
350g of spaghetti
600g of ripe tomatoes
2 x cloves of garlic
20 x basil leaves
1 x sprig of thyme
5 tbsp. of extra virgin olive oil
1 tbsp. of grated Parmesan cheese
Salt to taste
Sugar to taste
Cooking method
Scald the tomatoes for a few seconds in boiling water, then peel, remove stem, cut them in half, remove all the seeds, and break them with your hands into small pieces of uniform size.
Crush the two cloves of garlic lightly with the palm of your hand and put them in a pan along with the chopped tomatoes, a sprig of thyme, 10 leaves of basil, olive oil, salt and a pinch of sugar.
Cook over medium heat for about 10 minutes. When it’s nearly ready, remove the garlic and herbs from the sauce.
In the meantime, cook the spaghetti in boiling, salted water until it’s al dente (firm to bite).
When the pasta is cooked, drain it and transfer into the pan containing the tomato sauce. Mix together.
Remove the pan from the heat and add the remaining 10 basil leaves, finely chopped, for an extra boost of flavour.
To serve
Serve hot and garnish with a spoonful of grated Parmesan cheese sprinkled over the top and a spoonful of olive oil.
If you’d rather let the professionals do the hard work, sit back and sample Fulvio Pierangelini’s recipes at restaurants across Rocco Forte Hotels.
The name Bernardo Buontalenti might not mean much to those outside of Florence, but it should. A prestigious Florentine architect and artist favoured by the Medici, he is also widely credited with inventing gelato. This frozen delight is now as synonymous with Italy as pizza and is deeply intertwined with Florence’s heritage. Take a tour of the city’s most celebrated gelaterias, curated by the expert concierge team at Hotel Savoy.
Maestro Salvatore Calabrese and Federico Pavan, Director of Mixology at Brown’s Hotel, discuss the creative process behind Happily Ever After, the Donovan Bar’s new fairytale-inspired cocktail menu, launching on 28th May.
After two decades of success with his innovative take on Japanese cuisine, international restaurateur Rainer Becker is bringing Zuma to Germany for the first time with a hotly anticipated summer pop-up at The Charles Hotel. Becker, who honed his skills at Michelin-starred restaurants in Germany before falling in love with Japanese food in Tokyo, returns to his native country 22 years after launching the first Zuma in London.
