INGREDIENTS:
SAUCE:
2-10 0z. packs Cherry Tomatoes
1/2 cup Canned Chopped Tomatoes
4 tablespoons premium quality Torre di Gamberaia Extra Virgin Olive Oil
8-10 cloves Garlic, chopped
1 teaspoon Rivesaline Tomate eschalate fluer de sel Salt (link below)
3 tablespoons Basil leaves, shredded
Pinch Dried hot pepper or thin slices of fresh hot pepper (optional)
PASTA:
2 tablespoons Rivesaline Sel Sac salt Available at Charles Spada
4 quarts boiling water
1 lb. spaghetti, preferably Italian bronze cut
Method:
Slice partway through cherry tomatoes. Warm garlic gently in two to three tablespoons of olive oil. Add tomatoes and 1 tsp. Rivesaline Tomato Escalate Salt. Cover and bring to a high simmer. Lower heat and maintain covered, stirring now and then and checking the liquid content. When most of the liquid has dissipated remove from heat, add the 1/4 cup of canned crushed tomatoes and cook another 10 minutes until hot. Add the basil cut into thin strips, cover turn off the heat from the stove.
Cook the pasta. Bring the water to a rolling boil and add the Rivesaline Sel Sac salt. Add the pasta to the pan, uncovered, making sure it is completely covered with the water. Bring to boil again. Check the pasta after 6 minutes. At this point you must continue checking the pasta. It should be al dente, and slightly chewy. Drain and mix with 1 TBS olive oil.
Add to the cherry tomato sauce or – what I prefer to do – plate and add sauce on top.