Contains authentic spaghetti sauce sugar
Pasta al Pomodoro e Basilico by star chef Fulvio Pierangelini
Back from Syracuse, Sicily. In the luggage: fresh pasta of the day, more precisely “Busiati Trapanese” from Giuseppe Belfiore, a small pasta manufacturer in the heart of Ortigia, the historic old town of Syracuse. "Busiati Trapanese" is a pasta specialty from Trapani in northwestern Sicily. Firm durum wheat pasta that looks like small cords of string. There will be a tomato sauce. "Busiati Trapanese al Pomodoro e Basilico".
Tomato sauce the way a 2-star chef makes it
In my archives I find a recipe from Fulvio Pierangelini, one of the best chefs in Italy. For a long time he ran the small but fine restaurant “Gambero Rosso” in San Vincenzo, Tuscany, and held two Michelin stars there.
At the time, Fulvio Pierangelini charged the same price for spaghetti al pomodoro as for a lobster pasta. That's how expensive their tomato sauce is for Italians! Years ago, Fulvio Pierangelini once prepared his spaghetti al Pomodoro e Basilico for the “Frankfurter Allgemeine Sonntagszeitung”.
An exact recipe is not included with the article. However, the preparation is well documented. That should be enough for my purposes.
Don't trust a German tomato, at least not without further ado
Unfortunately, I didn't bring any tomatoes from Sicily. So I look for the best tomatoes I can get in local markets. Cherry tomatoes and a handful of Marzano. But I only trust my find to a limited extent, which is why a small handful of the Sicilian dried cherry tomatoes from my luggage are included in the master's recipe.
Busiati Trapanese al Pomodoro e Basilico - tomato sauce by star chef Fulvio Pierangelini
Ingredients for 2 people:
- about 700 grams of tomatoes, the best you can find
- 1 clove of garlic, pressed down with the flat side of a knife
- a dozen sprigs of fresh thyme
- a few sprigs of fresh basil
- a tablespoon of dried cherry tomatoes, briefly soaked in hot water (and then squeezed out).
- A cup of the best olive oil
- Sugar, in case the tomatoes don't have enough sweetness
- Score the skin of the tomatoes crosswise on the underside, pour hot water over them briefly and peel the skin
- Then roughly chop the tomatoes, Fulvio Pierangelini plucks them with his hands, but I think the use of a knife is allowed.
- Heat the olive oil in a large saucepan and add the fresh tomato pieces and the dried cherry tomatoes (briefly soaked in hot water)
- Add the thyme, basil and the crushed garlic clove and season with salt
- Let everything simmer over a low flame until the sauce gains consistency, about a quarter of an hour.
- A few minutes before the sauce is ready, put the pasta in sparkling salted water. Important: salt properly! The shorter the cooking time, the more salt should be added to the cooking water. With 6 minutes of cooking time, the water should taste clearly like salt, but less salty than sea water.
- Fish the herb stalks and the garlic clove out of the sauce, season with salt and sugar.
- Add the pasta to the sauce, then distribute on plates and serve with a generous dash of olive oil, basil, pepper and a little parmesan.
Pasta Fresca La Casareccia di Giuseppe Belfiore 29, Via Trento. CAP 96100, Siracusa, Siracusa. Phone: +39 0931 66439
The FAS article on Fulvio Pierangelini can be found here: Tutti Tomati
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