Spaghetti with tomato sauce “Ceraudo-style”
Los espaguetis con salsa de tomate al estilo Ceraudo son una receta cargada de tradición, recuerdos y sabores intensos. La chef Caterina Ceraudo, que dirige el restaurante familiar en Calabria, nos cuenta: «La pasta con salsa de tomate es el plato estrella de nuestra familia.
- 1 kg mixed tomatoes
- 500 g spaghetti
- garlic
- basil
- extra virgin olive oil
- sale
- baby
- For the Ceraudo-style spaghetti with tomato sauce, prepare a tomato puree with various types of tomatoes. In Calabria, for example, there's the Belmonte tomato, similar to the beefsteak tomato.
- Brown a clove of garlic in a pan with plenty of extra virgin olive oil, then add a liter of tomato puree and cook for 30 minutes. The sauce should be thick and not soupy. Season with salt and pepper.
- Cook the bronze-drawn durum wheat spaghetti and drain them 3 minutes early, then finish cooking them in the sauce, adding the cooking water as needed. Add plenty of fresh basil.
Spaghetti with tomato sauce "Ceraudo-style" is a recipe brimming with tradition, memories, and intense flavors. Chef Caterina Ceraudo, who runs her family's restaurant in Calabria, tells us: "Pasta with tomato sauce is our family's signature dish. My mother made it at least twice a week, while on Tuesdays and Fridays we ate legumes, and I continued this tradition."
Chef Caterina Ceraudo's Spaghetti with Tomato Sauce
To prepare spaghetti with tomato sauce, chef Caterina Ceraudo used various types of tomatoes, including Calabrian Belmonte tomatoes. She flavored the passata with garlic and oil and cooked it until it became a thick sauce, seasoned with salt and pepper. The bronze-drawn spaghetti were drained a few minutes before cooking and finished cooking in the sauce.