90 gr spaghetti
100 gr of cherry tomatoes *
100 gr small tomatoes **
80 gr of elongated tomatoes ***
20 gr extra virgin olive oil
5 gr garlic
10 gr basil
The recipe requires three different types of tomatoes in order to create the perfect balance. The basil should be cut with your hands, not with a knife.
Olive oil comes from Liguria. Choose a fruity olive oil, this is the key element of this dish.
For the preparation, 6 minutes in boiling salted water and 2 minutes in a pan with the tomatoes.
In the original recipe
* Cherry tomatoes are corbarino and come from Corbara, a town in the Campania region of southern Italy.
** Small volcano tomatoes come from the Campania region, around Vesuvius, in southern Italy.
*** The elongated tomatoes are the San Marzo. They come from the Campania region.