Fantastic First, Chef Domenico Candela, George Restaurant, Naples (Na)

It's a part of my past that I can't deny.  As a child, I, along with millions of American kids, enjoyed SpaghettiOs® for lunch at least once a week. And if not that it was spaghetti with the famous jar of RAGÚ® sauce.  Yes, a part of my past - a young American girl growing up in the suburbs.  My Italian connection came in a jar or a metal can. 

It is because of that past - that #spaghettimadness that I, many many years later have grown to appreciate a great plate of spaghetti with tomato sauce - spaghetti al pomodoro.  

Like the one that I had awhile back prepared by Chef Domenico Candela of George Restaurant in Naples, Italy.  Candela uses a wid variety of tomatoes for his sauce - Piennolo, Corbarino, Pendolino, Lampadina, San Marzano, Pachino giallo  and Pizzutello.  

Candela's spaghetti has plenty of sauce that can be soaked up with basil sponges prepared by the chef himself.  And cheese?  Of course - Candela prepared fake tomatoes and filled them with a cream prepared using Parmigiano Reggiano cheese.  Basil?  A grande variety here also.

Of course I was at the pass while Candela plated up my dish.  Here's a look.

Fantastic!