Fresh tomato spaghetti: here is the recipe!

Cook spaghetti the right way! 

The protagonist of this dish, along with theextra virgin olive oil and tomato, is spaghetti, which should be cooked following some simple but basic rules:

• Remember to use awide, and especially tall, pot so that the pasta has all the space it needs to cook well, without sticking.
• For every 8 ounces of spaghetti, use at least 1 liter of water, because pasta needs a constant temperature to cook well, guaranteed by plenty of water.
• Salt the water only after it comes to a boil, as salt slows the boiling time.
• Once the salt has dissolved, throw in the spaghetti, turning up the heat a bit, stirring continuously for the first few minutes to prevent sticking.

As for cooking, take the noodles off the heat about 2minutes before the time indicated on the package, because you will need to toss them together with the fresh tomato sauté.

Noodles are perfectly al dente when they are tender on the outside and harder on the inside-you will notice because, when you break them, the inside will have a lighter color.

Fresh tomato spaghetti: we choose quality ingredients

When a dish is prepared with only a few ingredients, those ingredients must be absolutely top quality.

As an oil, it is a must to use an extra virgin olive oil: we opted for the Il Casolare Farchioni Extra Virgin Olive Oil, obtained from a variety of olives that have the characteristic of leaving all the organoleptic qualities of this product unaltered over time, whose balanced fragrance and fruity taste lend themselves well to enhance the genuine flavors of our recipe.

As for tomatoes, on the other hand, we recommend that you buy those red, making sure that they are very fresh. You will recognize them by certain details:

• The peel should be taut and shiny.
• They must not show any dents.
• The petiole should be hard, bright green in color.
• The smell must be quite intense.