Rustic, fragrant and bursting with flavour, no dish conjures up memories of Italy quite like Spaghetti Pomodoro. A classic example of Italian cuisine, the dish proves that quick and simple is often best, and what it lacks in complexity it more than makes up for in taste. Chef Extraordinaire Fulvio Pierangelini, Creative Director of Food for Rocco Forte Hotels, unveils his secret method for creating the perfect Spaghetti Pomodoro. A great recipe to try at home, use the finest ingredients you can find, follow his instructions carefully, and you’ll be cooking like an Italian in no time.
Ingredients
350g of spaghetti
600g of ripe tomatoes
2 x cloves of garlic
20 x basil leaves
1 x sprig of thyme
5 tbsp. of extra virgin olive oil
1 tbsp. of grated Parmesan cheese
Salt to taste
Sugar to taste
Cooking method
Scald the tomatoes for a few seconds in boiling water, then peel, remove stem, cut them in half, remove all the seeds, and break them with your hands into small pieces of uniform size.
Crush the two cloves of garlic lightly with the palm of your hand and put them in a pan along with the chopped tomatoes, a sprig of thyme, 10 leaves of basil, olive oil, salt and a pinch of sugar.
Cook over medium heat for about 10 minutes. When it’s nearly ready, remove the garlic and herbs from the sauce.
In the meantime, cook the spaghetti in boiling, salted water until it’s al dente (firm to bite).
When the pasta is cooked, drain it and transfer into the pan containing the tomato sauce. Mix together.
Remove the pan from the heat and add the remaining 10 basil leaves, finely chopped, for an extra boost of flavour.
To serve
Serve hot and garnish with a spoonful of grated Parmesan cheese sprinkled over the top and a spoonful of olive oil.
If you’d rather let the professionals do the hard work, sit back and sample Fulvio Pierangelini’s recipes at restaurants across Rocco Forte Hotels.
Sometimes, the best ideas start in the most unexpected places. Often as a conversation between friends, perhaps over a drink. And so it was for Lydia Forte and Edgardo Osorio, Founder and Creative Director of Aquazzura whose shared vision led to the creation of Aquazzura Bar, a seasonal cocktail bar in the Secret Garden of Hotel de Russie. We sat down with them over a Margarita – what else? – to find out more…
Along the Mediterranean, food is intrinsic to daily life. Mornings begin with fishermen hauling in their catch, while market stalls brim with sun-ripened produce. Meals unfold slowly, often outdoors, with dishes meant to be shared. No rush, no excess - just ingredients at their peak, prepared simply and enjoyed in good company.
To visit Scotland without sampling its whisky is to miss out on a defining feature of its heritage. From historic distilleries to the contemporary innovators bringing fresh perspectives to the craft, for guests of The Balmoral, the city’s whisky scene is waiting to be explored. Here’s where to start…
