At Eataly, we sell what we cook and cook what we sell. This is one of the cornerstones of our philosophy: because we want you to know true Italian tradition from all angles, so you can taste, touch and use our high quality products.
The same goodness you find on the shelves is, in fact, also used by our chefs to prepare the dishes you find in restaurants. For example, one symbolic recipe of Italian cuisine: spaghetti al pomodoro, prepared with Spaghetti Afeltra, Extra Virgin Olive Oil ROI, Tomatoes Antonella Pelati, Salt and Black Pepper Montosco.
Would you like to come and taste this special dish in our stores? You can find it in all our restaurants! And if you enjoy it, you can make it at home by buying our products and following the original recipe by our Executive chef.
Spaghetti al pomodoro e basilico
Yield: 3-4 servings
Preparation Time: 20 – 30 mins
1 packet (500 gr) Spaghetti Pasta –Afeltra
75 ml Extra Virgin Olive Oil– ROI
60 gr. Carrot, small diced
60 gr. Celery, small diced
60 gr. Onion White, small diced
5 Basil leaves
1 Can 800g Marca Antonella Pomoro Pelati
Salt, Montosco Sale Bianco, to taste
Black Pepper, Montosco Pepe Nero Grani, to taste
- Heat 4 tablespoons of the extra virgin olive oil in a saucepan, and sauté the carrot, celery and onion over medium-high heat until caramelized. Add the tomato sauce and simmer over moderate heat, stirring occasionally, until it is slightly reduced, about 8 minutes. Season with salt and pepper to taste.
- In the meantime, bring a large pot of water to a boil, and season until it tastes as salty as the sea. Add the pasta, and cook two minutes less than the package instructions or just before al dente. Drain the pasta, reserving the cooking water.
- Drop the pasta in the sauce along with fresh basil, tossing coat the pasta evenly with the sauce. Allow the pasta to cook in the sauce for 1 to 2 minutes. If needed, add a small amount of the cooking water to the pan to loosen up the pasta.
- When al dente, plate the pasta and top with the fresh basil and serve immediately.