Because it’s difficult to be simple. Spaghetto Eataly is our vision of one of the most iconic and at the same time essential dishes of Italian cuisine: spaghetti with tomato sauce. We always start from the raw materials, because, as our restaurant manifesto states, the ingredients are front and center of every dish, enhanced only if needed with a few simple condiments. In the heart of Cilento, in Battipaglia, the Cosi Com’è company produces the red datterino, a delicious tomato, with a unique sweetness, because it is harvested at the perfect ripening point and kept whole only in its natural tomato juice, pure and simple.
Tomatoes like these are best left pure: no garlic, no onion. The only seasoning needed is sea-salt from Sicily and the highest quality extra virgin olive oil. The pasta we use is Afeltra made with 100% Italian wheat from the heart of Gragnano. The tradition of the Gragnano pasta makers, the slow drying, and the bronze drawing make it rough and porous, perfect to pair with our simple tomato sauce.
Spaghetto Eataly is available in all our restaurants and you can also make it at home with a few simple ingredients and easy preparation.
Ingredients for 4 people:
400 gr of 100% Italian wheat spaghetti, Afeltra
600 gr of whole red Datterino tomatoes their juice, Cosi Com’è
Extra virgin olive oil, Monocultivar Taggiasca Roi
Sicilian sea salt, Mercante di Spezie
- Cook the spaghetti for 7 and a half minutes in plenty of boiling salted water, making sure it’s cooked al dente.
- In a bowl season the tomatoes with 4 tablespoons of extra virgin olive oil, salt to taste, fresh basil and crush lightly with a wooden spoon.
- Heat olive oil in a large saucepan over medium heat, cook the tomatoes very quickly, and add the spaghetti, stirring for about two minutes.
- Serve immediately with a drizzle of extra virgin olive oil and a leaf of fresh basil.