Spaghetti ammollicati con pomodorini

Soaked spaghetti is a rustic and simple dish, originating from the peasant tradition of Southern Italy, particularly from Campania. The term “ammollicati” derives from the action of “soaking” or moistening the pasta, allowing it to directly absorb the flavor of the seasoning.

Ingredients

• 400g of spaghetti
• 500g of fresh cherry tomatoes
• 2 cloves of garlic
• Extra virgin olive oil (as needed for sautéing and garnishing)
• Fresh basil (a few leaves)
• Salt
• Dry chili pepper (optional)

Preparation

1. Start by washing the cherry tomatoes and cutting them in half or into quarters depending on their size.
2. In a large frying pan, sauté the garlic cloves in plenty of extra virgin olive oil. If you like, also add a piece of dry chili to give a spicy touch to the dish.
3. Add the cherry tomatoes to the oil and cook them over medium-high heat until they are wilted and have released their juice, stirring occasionally.
4. Meanwhile, bring a pot of salted water to the boil for the spaghetti. Cook the pasta until al dente, following the timing on the package.
5. Drain the spaghetti and transfer it to the pan with the cherry tomato seasoning. Toss everything together for a minute, so the pasta absorbs the flavor of the sauce well.
6. At the end of cooking, turn off the heat and add a generous bunch of fresh basil torn by hand.
7. Serve the soaked spaghetti hot, preferably on preheated plates, and finish with a drizzle of raw oil and, if you like, more chopped chili or chili powder.

Curiosity

This dish was born out of the need to create a tasty meal using a few easily available ingredients. The simplicity and speed of preparation make it perfect for a summer lunch or a last-minute dinner. The key to the success of this recipe is the quality of the cherry tomatoes, which must be ripe and sweet, and the use of good extra virgin olive oil to enhance their flavor.