Spaghettini recipe comes from Diane Seed. Diane
has lived in Rome for thirty years, and she has
built up an international reputation for her unrivaled
knowledge of Italian regional cuisine and wines.
She runs her own cooking school with courses throughout
the year in Rome, Campania (on the Amalfi coast)
and Puglia (on the 'heel' of Italy).
Diane is the author of many cook books. Her first
book, Top one Hundred Pasta Sauces, has
sold well over a million copies and been translated
into twelve languages. She now writes for various
magazines, as well as traveling the world giving
lectures, lessons and demonstrations, spreading
the knowledge she has acquired over the years
from farms, palazzi, markets, restaurants and
is also the Italian food consultant for Marks
and Spencer in the UK and now spends considerable
time helping chefs and suppliers enlarge their
repertoire with authentic regional dishes.
you would like to learn more about Diane's cooking
recipe is made with the small, sweet winter cherry
tomato from Pacino in Sicily. They are ripened
on the vine and sold with the stalks still intact.
The perfume that is released as the stalks are
removed signals the very special flavour these
tomatoes have. Use any vine-ripened, full-flavoured
cherry tomatoes for this sauce, which is made
southern style (withouit removing the skins).
The taste is so intense that the pasta is often
served without the usual accompaniment of Parmesan
tbsps extar-virgin olive oil
1 small onion, chopped
500 g (1 1/4 lb) full-flavoured cherry tomatoes,
6 fresh whole basil leaves
Salt and freshly ground black pepper
400 g (14 oz) spahetti or other dry pasta
to make Spaghetti
the olive oil, then add the onion and let it
soften and begin to change colour before adding
the halved tomatoes.
a few minutes add the whole basil leaves, then
season and cook gently for 15 minutes.
the pasta in boiling, salted water as directed
on the packet until al dente.
then stir into the tomatoes. Simmer for a few
minutes, then serve.