Spaghettone with Yellow Datterino Tomatoes

Name: Spaghettone with Yellow Datterino Tomatoes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: Spaghettoni 11.3 oz; Datterino tomatoes yellow 17.6 oz; Basil to taste; Oregano dry to taste; Extra virgin olive oil to taste; Fine salt to taste; Water to taste

Difficulty: Average
Prep time: 25 min
Cook time: 30 min
Serving: 4 persone
Cost: Average
Note + preparation time for the datterino tomato peel powder (approx. 2 h)

PRESENTATION

Recipe by
Solaika Marrocco

An iconic Mediterranean dish with a creamy texture and bright colors: spaghettone with yellow datterino tomatoes by chef Solaika Marrocco. This pasta dish is made with very few high-quality ingredients: spaghettone, with its rough character, meets the sweetness of yellow datterino tomatoes, a precious Italian product for its delicate taste, simply transformed into a smooth sauce. Tomato peel powder, because nothing is wasted in the kitchen, and dried oregano powder complete this dish with its extraordinary simplicity and goodness. You can replicate the spaghettone with yellow datterino at home by following all the steps explained with great professionalism by chef Marrocco, one of the youngest on the Italian scene, head of the brigade at the starred Primo Restaurant in Lecce.

INGREDIENTS: Spaghettoni 11.3 oz (320 g); Datterino tomatoes 17.6 oz (500 g) - yellow; Basil to taste; Oregano to taste - dry; Extra virgin olive oil to taste; Fine salt to taste; Water to taste

Preparation

How to prepare Spaghettone with Yellow Datterino Tomatoes

To prepare the spaghettone with yellow datterino tomatoes, cut the previously washed datterini into quarters 1. Then, in a large pan, heat a drizzle of oil, add the datterini 2, and cook over fairly high heat, stirring often. Season with a pinch of salt and the basil leaves torn by hand 3.

Cover the tomatoes with water and cook for about 20 minutes; occasionally mash them with a ladle 4. Once cooked, blend with an immersion blender 5 6.

To make the obtained sauce smoother, pass it through a sieve 7. The leftover tomato skins should not be discarded 8: they can be spread on a baking sheet lined with parchment paper 9.

Dry them for about 2 hours in a static oven at 160-176°F 10. When they are completely dried, you can blend them in a mixer 11 12.

Sift to obtain a very fine powder 13. At this point, you can cook the pasta in boiling salted water for 14 minutes 14. Meanwhile, prepare the other powder to sprinkle over the final dish: place the dried oregano leaves in the mixer, detaching them from the sprigs 15.

Sift this mixture as well and collect it in a small bowl 16. Drain the spaghettone and transfer it to the same pan in which you cooked the tomatoes 17. Add the datterino sauce 18.

Continue cooking the pasta with the sauce for another 2-3 minutes, adding cooking water as needed to create a nice creamy consistency 19. Plate the pasta in a nest shape 20 on each plate and cover with plenty of sauce 21.