Ingredients
1 (17.6-ounce) package of Spaghetti di Gragnano IGP Carta Paglia by Afeltra
2 12 oz Jars of Whole Red Datterino Tomatoes1/4 cup ROI Monocultivar Taggiasca Extra Virgin
Olive Oil, plus more for serving
1 1/2 teaspoons Sicilian Sale Integrale Sea Salt by Il Mercante di Spezie
3 to 4 sprigs fresh basil
Kosher salt, for cooking the pasta
(All ingredients are exclusively available in Eataly’s Marketplace)
Instructions
Boil a pot of water for the pasta
Cook spaghetti for 8-10 minutes
While the spaghetti is cooking, simmer crushed tomatoes and olive oil and add salt to taste
Reserve 1/2 cup of pasta water and drain pasta when al dente. Add pasta to sauce and add pasta water. Cook until the sauce has thickened slightly. Add fresh basil and toss to combine.
Plate and serve with fresh basil to garnish