Recipe: Spaghettini con Pomodorini
When it’s as hot as it has been for the past couple of weeks, nudging into the low 30sC/low90sF most days, the last thing you feel like doing is spending too much time in the kitchen. So try this delicious recipe for Spaghettini con Pomodorini – the sweet, baby tomatoes you can find everywhere right now. It’ll take just 15 minutes from start to first mouthful and along with some fresh fruit and local cheese – and of course a good bottle of wine – you’ll have made yourself the perfect hot summer’s day meal for two.
This Is What You’ll Need…
- 200-250g of Spaghettini. (Up to half a regular 500g pack – depending how hungry you are !)
- 12-14 ripe Pomodorini
- 30g butter
- 100g finely-grated Parmesan
- a little olive oil
- a pinch of sugar
- fresh basil
This Is What You Do…
Put two litres of water and a good pinch of salt into a large saucepan and bring to the boil. While that’s going on, put half the butter and the olive oil into a small saute pan and place on a low heat. Not too much oil – a couple of dessertspoons will be fine. Cut the pomodorini in half and when the butter’s melted, put in the pomodorini cut side down and sprinkle over a small pinch of sugar. The idea is not to fry the pomodorini but just to let them gently soften in the butter and oil and release their delicious juices.
When the water’s boiling, add the spaghettini. What brand ? ‘De Cecco’ is reputed to be the best dried pasta in the world and by a happy accident, it’s made just up the road from your Abruzzo holiday villa for two. You can buy ‘De Cecco’ pasta in all local supermarkets: the spaghettini are a little thinner than regular spaghetti and need a little less cooking time. Nine minutes to be exact. While the pasta’s cooking, give your pomodorini a gentle stir or two – and chop some fresh basil. (I know you’re supposed to tear basil rather than cut it, but I can’t detect any difference in flavour – and chopping’s quicker !)
Keep an eye on the clock. After exactly nine minutes, your spaghettini will be cooked to al dente perfection. Drain the pasta and return it to the saucepan. Add the remaining knob of butter; half the grated parmesan; the chopped basil; and the pomodorini and their luscious cooking juices. Stir lightly until everything is nicely mixed and serve with the remaining parmesan.
A chilled bottle of Abruzzo Trebbiano goes very well with this and so will some local peccorino cheese and fresh fruit to follow. Peaches, sweet yellow plums and apricots are at their best now and we’re getting the first of the new season’s grapes. Abruzzo food – and wine – at their finest !
If you’re staying in one of our Abruzzo holiday villas for two, you’ll enjoy eating your Spaghettini con Pomodorini out on the terrace while luxuriating in the fantastic view. If you’re at home – plan on visiting us at Villasfor2 next year and doing a little luxuriating of your own !