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!
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