I think I’m reaching peak spaghetti orgasm: (warning long instructions but very easy process, just prepare a lot of fresh basil which I love a lot)
- In a large and tall pan prepare a base with extra virgin olive oil, a bit of tiny sliced garlic, a bit of spicy pepper, some finely shredded fresh basil and some grated fresh lemon peel.
- Let it rest in the pan while finely cutting with a knife some Taggiasca olives and sone Pantelleria capers previously rinsed in water
- Fire up the gas at minimum level and heat the pan till just before browning then put the sliced olives and capers in, let brown a little and immediately turn it off and leave at rest.
- On a side cut a small fresh Datterino tomato, put a pinch of salt and oregano on it and let it macerate. Keep also a spoon of homemade pesto sauce [blend together garlic, basil, pine nuts, (fake because I’m vegan) pecorino cheese, pinch of salt and oil] at hand for later.
- Boil some water in a pot or in a kettle
- Take a portion of spaghetti (100g/head) and put them in the pan with a pinch of coarse salt on top
- Turn back on the gas and when at temperature pour the boiled water in the pan and mix with a wooden fork till the spaghetti starts to soften
- Add some more of the shredded fresh basil to the mix and let it cook till the spaghetti are “al dente”
- Simmer until the water is reduced and forms a flavorful velvety stock then turn off the gas and add the remaining sliced fresh basil while mixing
- With the wooden fork roll and put the spaghetti in a plate, pour the remaining stock on top, add a spoon of pesto in the middle of the spaghetti and top everything with the sliced tomatoes.
- Finish with a drizzle of fresh extra virgin olive oil and enjoy the freshness and texture of this delicious dish. Be careful: it’s addictive.
- Must at the end: the famous “scarpetta” but with a piece of original Focaccia Genovese.
- Thank me later 😁
Buon appetito! 😋 🍝 👨🏻🍳
