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Spaghettini con Pomodorini Pachino - Spaghetti with Cherry Tomatoes

Diane SeedThis 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 family friends.

She 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.

If you would like to learn more about Diane's cooking holidays <click here>

"This 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 cheese".

Ingredients for Spaghetti

3 tbsps extar-virgin olive oil
1 small onion, chopped
500 g (1 1/4 lb) full-flavoured cherry tomatoes, halved
6 fresh whole basil leaves
Salt and freshly ground black pepper
400 g (14 oz) spahetti or other dry pasta

How to make Spaghetti

  • Heat the olive oil, then add the onion and let it soften and begin to change colour before adding the halved tomatoes.
  • After a few minutes add the whole basil leaves, then season and cook gently for 15 minutes.
  • Cook the pasta in boiling, salted water as directed on the packet until al dente.
  • Drain, then stir into the tomatoes. Simmer for a few minutes, then serve.

Serves 6

Diane Seed