Pasta Caldi e Freddi recipe from chef Simone Zanoni

Experience this recipe as imagined by Italian chef Simone Zanoni.

Preparation time: 15 minutes
Ingredients for 4 people:

500 g of spaghetti
4 round tomatoes
Olive oil
100 g pecorino cheese
100 g parmesan
A few basil leaves
Pepper

Recipe flow

Put the cooking pasta in a large amount of salted water.
Make a small cut on the back of the tomatoes. Immerse them for 30 seconds in boiling water and then in a bowl filled with cold water. Remove the skin from the tomatoes. Cut them into 4, then remove the heart with the seeds. You get tomato leaves, cut them into cubes. Mix the heart of the tomatoes and pour the resulting juice over the chopped tomatoes through a fine sieve so as not to get the seeds in them.
The bottom of the sauce is ready, grate the two cheeses inside, add the chopped basil, a little salt, the chili and a good splash of olive oil.
Add the pasta when it is al dente.
Mix well to bind the sauce. It is ready.

Caldi and Freddi spaghetti.

Credit: Pierre Herbulot

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