Gli Spaghetti al Pomodoro

THE CHERRY TOMATO SPAGHETTI KIT

The Everyday Italian Recipe you will Never Get Tired Of

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Spaghetti al Pomodoro is the most used recipe in Italy, we can definitely state that it is the everyday pasta recipe. Despite the common trends (especially the no carbs diet), in 1993 the Harvard School of Public Health, stated that the Mediterranean Diet and the way to eat of southern Italy, displayed low rates of chronic disease and higher than average adult life expectancy. It was believed that the diet—mainly seasonal and organic fruits and vegetables, beans, nuts, grains, fish, olive oil, small amounts of dairy, and red wine contributed to the people health benefits.
SO IF YOU WANT TO LIVE HEALTHIER AND LONGER, YOU CAN DEFINITELY EAT PASTA AND FOLLOW A BALANCED MEDITERRANEAN DIET AND LIFESTYLE.

US EXPERIENCE KIT

Each serves up to 4 People

$9.90 PER PERSON | $39.90

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(FINALLY) You can cook an Italian Dish in LESS Than 15 min with the FINEST ITALIAN PRODUCTS

THE CHERRY TOMATO SPAGHETTI KIT

We bring from Italy to your kitchen the best high-quality Gourmet Artisanal Ingredients.

Ingredients Notes |

CILIEGINO (CHERRY TOMATO)
When it comes to Spaghetti al Pomodoro, I think that the best of the best is the Cherry Tomato Sauce!
WHY IS SICILIAN CHERRY TOMATO SO SWEET?
Cherry Tomato from Sicily, grows in an area with the greatest hours of light in Europe.
The brackish water comes from the aquifers near the Mediterranean sea (so it is salty water) is absorbed by the plants and naturally turned into sugar, ensuring to the CILIEGINO (CHERRY TOMATO) tomato its unmistakably sweet and full flavor. It is rich in lycopene, it is a source of minerals and C vitamin.

ANCIENT GRAINS PASTA

Sicilian Ancient Grains, will change your idea of Italian Pasta. These are grains that existed before the advent of industrialization of agriculture and grow with no need of chemicals. They have a weaker gluten composition which is good for digestion. The slowly stoneground ARTISANAL milling process does not remove the wheat germ (high in nutrients) + does not reach a high temperature, allowing the grain to retain its nutrients.

The result is a pasta that looks and taste like the homemade one and it's also healthier in many different aspects.
So, if you think that Gluten Hurts you, it is true for the other products but this is not the case. Ancient Grains present a BETTER GLUTEN QUALITY that has a weaker composition than the one in "modern" wheat. Basically, it is less compact and elastic and it can be eaten by people with intolerance (be aware please we are saying people with gluten intolerance NOT people with celiac disease).

Each serves up to 4 People

Prep Time: 5 mins

Cooking Time: 10 mins

Ingredients

FROM OUR KITCHEN

1 lb Sicilian Ancient Grains Spaghetti

22 fl oz Cherry Tomato Sauce

FROM YOUR KITCHEN

salt

extra virgin olive oil

2 cloves garlic

Parmigiano (optional)

OUR TIPS TO GET AN EXCELLENT RESULT

1. Pasta “al Dente”. “Al Dente” is the Italian slang for “cooked so as to be still firm when bitten”. Pasta cooking time it’s variable (humidity, pasta shape) so
bite a piece of pasta after 8-9 mins to check if it has "Al dente" consistency. You will get better with practicing.
2. Mix Pasta and sauce in the sautè pan. Drain pasta “al dente” and mix with the other ingredients in the sautè pan until well combined (this is called Risottare).
3. Top Quality Ingredients: don’t worry, we took care of it.

Directions

COOK PASTA AND MAKE SOFFRITTO

Bring a large pot (10 in diameter) of water to a boil. 1lt of water (36 oz) each 100g of pasta (3.5oz). Add Salt (7gr per liter).
Add pasta. During cooking stir every so often to prevent sticking.
(OPTIONAL) In a sautè pan put garlic and extra virgin olive oil. Stir at medium heat until the garlic is slightly golden (this is the basic soffritto).
When soffritto is ready, add the Cherry Tomato Sauce and cook for 5-6 mins.

DRAIN AND MIX PASTA WITH THE SAUCE

5. Check after 8-9 mins for the "Al dente" consistency, “cooked so as to be still firm when bitten”. Cook for 8-10 mins and Drain pasta “al dente”.

6. Pour immediately pasta into the Sauce Pan to avoid sticking, then mix it with the
sauce for 1 min. Do not overcook pasta. Serve it still “Al Dente”.
7. Pour pasta into a serving plate. Our plates are handmade and handpainted in
Caltagirone, according with an old tradition. You can find them on our website.

HOW TO PRESENT AND SERVE YOUR PLATE

8. While you serve the dish, bring to the table a small jar with grated Parmigiano
Cheese so your guest can sprinkle it on pasta.
9. We love to add Fresh Basil to decor the Plate. You can also add Basil while you
warm the sauce, you will get a more intense aroma.