It’s November, but in these days the sun is still shining, the warm colors of the autumn are coming and I felt the wish to cook something matching with this nice atmosphere 🙂
I looked in my pantry and I remembered I had a jar of yellow tomatoes bought this summer in southern Italy…I was waiting for the moment to use it, and I thought today was the right time 😀
There are recipes that make you literally travel with your mind, and this simple recipe is one of those: suddenly I was back to Amalfi coast, with an explosion of beautiful colors, freshness and amazing taste 🙂 “just” the sea was missing!
What’s special in this tomato? The yellow tomatoes are the original tomatoes, the ones who arrived in Europe from America centuries ago and the ones who gave the name to all the others: tomato in Italian language is called “pomodoro”, from “pomo d’oro” which literally means “golden pome” 🙂
It was almost lost, but lately its plantation is increasing: its skin is a bit thicker than the other tomatoes, the taste is sweeter than usual, and its vitamin/mineral content it seems to be higher compared to most of other tomatoes (but I didn’t control exactly this info), so it’s also very healthy. And especially it’s good 😛
It’s not yet so easy to find everywhere, even in northern Italy, but its distribution and availability it’s slowly growing and lately I saw it also abroad more and more, for sure you can find some jars all year long by some Italian stores/delis in the main cities.
Let’s see how to make this little masterpiece of simplicity 😉 we just need few ingredients.
INGREDIENTS (2 people):
- 200 g of Spaghetti or Spaghettoni
- 300 g of yellow tomatoes
- 2 tablespoons of Colatura di Alici (in alternative you can use 1 or 2 anchovy fillets)
- 1 clove of garlic
- 1 chili
- extra virgin olive oil, about 3-4 table spoons
- fresh parsley
- lemon zest (not treated)
- First of all put the pasta to boil into boiling salted water.
- Then take a pan and start to cook the crushed garlic with the chili. When the garlic gets some color take it out.
- Now put the tomatoes in the pan and cook them at medium/low heat until the pasta is ready.
- When the pasta is ready (follow the exact time written on the package, also 1 minute less) drain it and drop it in the pan with the tomatoes, set the heat a bit higher, add a ladle of the boiling water and let the pasta mix well with the sauce for 1-2 minutes, letting the starch to make a nice cream.
- Add the Colatura di alici (if you don’t have it, then cook the anchovy fillets before, together with the tomatoes), the finely chopped parsley, mix again all together and serve it in the dishes. I didn’t add extra salt in the sauce because the Colatura is already salty enough.
- As final touch add a drizzle of extra virgin olive oil and the fresh lemon zest on the top. Enjoy! 🙂 if you have also a good white wine, that’s perfect 🙂
This is that kind of recipes that gives me a big satisfaction, because I know the origin of basically all the ingredients I used, and because I pick them personally: the pasta I bought in Gragnano this summer directly at the pasta maker’s shop, the yellow tomatoes in the same place, hand made by them too, the Colatura di Alici from Cetara also from this summer, the fresh extra virgin olive oil made by my father and taken just few days ago by Lake Iseo, the organic lemon also from my father’s field, the chili and the parsley from our garden…simply perfect 🙂 a dish where every ingredient is perfectly balanced with all the others: the tenacity of a great pasta, the sweetness of the yellow tomatoes, the saltiness given by the Colatura di alici (and the sea aroma!), the spiciness of the chili, the garlic to match all the flavors, and in the end the freshness of the lemon zest exploding in the mouth: yes, this was really a travel back to the summer! 🙂