The Pasta Caldi e Freddi recipe from chef Simone Zanoni

Discover this recipe imagined by the Italian chef Simone Zanoni.

Preparation time : 15 mins
Ingredients for 4 persons :

500g spaghetti
4 round tomatoes
Olive oil
100g pecorino
100g parmesan
A few basil leaves

Recipe flow

Launch the cooking pasta in a large volume of salted water.
Make a small incision in the back of the tomatoes. Immerse them for 30 seconds in boiling water, then in a bowl filled with cold water. Remove the skin from the tomatoes. Cut them in 4, then remove the heart with the seeds. You will get tomato petals, cut them into cubes. Mix the heart of the tomatoes, and pour the juice obtained over the diced tomatoes through a fine sieve so as not to put the seeds in them.
The base of the sauce is ready, grate the two cheeses inside, add the chopped basil, a little salt, the chilli and a good splash of olive oil.
Add the pasta when al dente.
Mix well to bind the sauce. It’s ready.

Caldi and Freddi spaghetti.

Credit: Pierre Herbulot

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