Recipes
Spaghetti with tomato by Carlo Cracco
What did the chef use to make a classic of Italian cuisine special? Here is the recipe for spaghetti with tomato sauce by Carlo Cracco.
There is no dish that makes us feel more at home than pasta with tomato sauce. Few ingredients, quick cooking, perfect for all seasons and all diets. In short, it has no flaws. Indeed, it has inspired the imagination of several chefs including the former Masterchef judge Carlo Cracco who created his personal version of spaghetti with tomato sauce.
What could you do other than dare with risky ingredients to revisit a recipe that, literally, has already seen all the colors? The two-starred chef added orange zest and marjoram and finished cooking the pasta directly in the sauce. The result is a first course that is simple in appearance but which, upon first tasting, reveals many more nuances of flavor than the traditional one.
Preparation
How to prepare Carlo Cracco's spaghetti recipe
In a pan, heat the oil with the garlic and grated orange zest .
Cook for a few minutes, then add the tomato puree and the marjoram sprig. Leave to cook for 20 minutes, adding salt as well.
In the meantime, cook the spaghetti in plenty of salted water for the time indicated on the package. Drain them al dente.
Transfer them to the pan with the sauce and stir in a spoonful of extra virgin olive oil . Serve them immediately by plating with the help of tongs and a ladle to give the pasta the shape of a nest.
Complete with a final light grating of orange zest and a few leaves of marjoram .
Classic recipes revisited by chefs always have something fascinating about them. We therefore recommend that you also try his tiramisu and apple pie recipes to find out what he invented to make them even better.
Conservation
The spaghetti with tomato sauce will keep in the refrigerator, well covered in cling film, for 2-3 days. Heat them up in the pan with a drizzle of oil before bringing them to the table.
Riproduzione riservata © - WT
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