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First courses
Spaghetti al Pomodoro: the traditional Cilento recipe
The signature dish of southern Italy, made with Minnelea Cilento Artisan Sauce: slow-cooked tomato, Cilento extra virgin olive oil and basil. A simple recipe, done in 15 minutes, perfect for a family dinner or a quick lunch.
Method
- Bring a large pan of water to the boil (1 litre per 100 g of pasta), salt it generously and cook the spaghetti al dente. Keep back a ladleful of the cooking water.
- While the pasta cooks, heat 2 tablespoons of extra virgin olive oil in a wide pan over a medium heat.
- Pour the Minnelea Cilento Artisan Sauce into the pan and let it simmer for 2-3 minutes to concentrate the flavours. Add a few basil leaves.
- Drain the spaghetti al dente straight into the pan with the sauce. Sear over a high heat for 1 minute, adding 2-3 tablespoons of the cooking water to bind it. Turn off the heat.
- Plate up straight away, finish with fresh basil and a raw drizzle of extra virgin olive oil. Serve piping hot, with the optional Parmigiano on the side.
Minnelea products for this recipe
The preserves used in this recipe.
• Bronze-drawn pasta (Gragnano) so the sauce clings better.
• Add a ladleful of the cooking water as you toss, to bind everything together.
• Finish with raw fresh basil.
• Add a ladleful of the cooking water as you toss, to bind everything together.
• Finish with raw fresh basil.