28/08/2026
Spaghetti al pomodoro: the simplest dish in the world, and one of the hardest to get right 🍅
It all comes down to ingredients. Start with good pasta al bronzo — the Spaghettone N°5 from Molino Crisafulli, thick and rough enough to hold every drop of sauce. Then a passata from ripe, sweet Pachino tomatoes, the kind that seem to carry the salty coastal air with them, like the one from LOVER Sicilia. A few drops of delicate extra virgin olive oil, like Donna Valeria from Ruta, fresh basil, and that's it.
I like mine pure, without grana or parmigiano. But sometimes, a spoon of stracciatella di bufala on top — for a sweet, creamy finish that makes it feel like summer, any day of the year.
Molino Crisafulli loversicilia Ruta Frantoio Oleario casa balate noto
