Spaghetti with Three Tomatoes

Spaghetti with three tomatoes is a simple but flavorful dish that capitalizes on the sweetness and nuances of different tomato varieties.

Ingredients

• 320 g of spaghetti
• 200 g of cherry tomatoes
• 200 g of San Marzano tomatoes
• 200 g of datterini tomatoes
• 2 cloves of garlic
• Fresh basil (to taste)
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by thoroughly washing all the tomatoes. Cut the cherry tomatoes and datterini in half, and the San Marzanos into four parts, trying to maintain the proportions to provide variety in every bite.
2. In a large pan, lightly sauté the garlic cloves in extra virgin olive oil. When the garlic is golden, remove it and add the chopped tomatoes.
3. Cook over medium-high heat for about 10 minutes, until the tomatoes have softened, creating a chunky sauce. Season with salt and pepper.
4. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti al dente according to the instructions on the package.
5. Drain the pasta and transfer it to the pan with the tomato sauce, mixing well to flavor it. If necessary, add some of the cooking water to make the sauce more fluid.
6. Finally, add hand-torn fresh basil leaves and serve immediately.

Curiosity

The three types of tomatoes used in this recipe bring different textures and flavors, creating a perfect balance between acidity and sweetness. This dish tells the story of the biodiversity and richness of the tomato, a key ingredient in Italian cuisine.