Pasta al pomodoro by Simone Zanoni, with Christophe Barbier

This summer, BFMTV offers you a recipe every day with a great chef and a personality from our antenna. This Thursday, pasta al pomodoro from Simone Zanoni, chef at George, in Paris.


  • 100 g of spaghetti
  • 40 g diced tomatoes in 3 colors (yellow, green, red)
  • 30 g of the water from the heart of the tomatoes that we used for the cubes
  • 10 g Pecorino Romano
  • 10 g Parmigiano-Reggiano
  • 5 g of basil
  • 1 pinch of salt, pepper
  • 1 splash of extra virgin olive oil


Start by boiling water in a pot (10g salt per litre). Once the water has boiled, start cooking the spaghetti.

Meanwhile, dip the tomatoes in boiling pasta water for 15 seconds to peel them more easily. Peel the tomatoes, keep the core and seeds for the sauce, cut the tomatoes into cubes.

Lightly crush or blend the tomato hearts, then pass them through a sieve to obtain a smooth, seedless sauce.

Season the sauce in a bowl by adding diced tomatoes, salt, extra virgin olive oil, a little grated parmigiano and pecorino cheese, pepper and chopped basil.

Drain the pasta al dente (prefer a complete boil because we don’t cook them in the sauce as usual). Add them to the cold sauce.

Mix in the bowl and put it all in a deep plate, add some grated cheese and a basil leaf for decoration.

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