Spaghetti Ammollicati with Cherry Tomatoes

Spaghetti ammollicati are a rustic and simple dish, originating from the peasant tradition of Southern Italy, particularly Campania. The term “ammollicati” derives from the action of “amollare” or moistening the pasta, allowing it to absorb the flavor of the seasoning in a very direct way.

Ingredients

• 400g spaghetti
• 500g fresh cherry tomatoes
• 2 garlic cloves
• Extra virgin olive oil (as needed for sautéing and garnishing)
• Fresh basil (a few leaves)
• Salt
• Dried chili pepper (optional)

Preparation

1. Start by washing the cherry tomatoes and cutting them in half or into quarters depending on their size.
2. In a large pan, sauté the garlic cloves in plenty of extra virgin olive oil. If you like, add a piece of dried chili pepper to give the dish a spicy touch.
3. Add the cherry tomatoes to the oil and cook them over medium-high heat until they have wilted and released their juice, stirring occasionally.
4. Meanwhile, bring a pot of salted water to a boil for the spaghetti. Cook the pasta al dente, following the times indicated on the package.
5. Drain the spaghetti and transfer them to the pan with the tomato sauce. Toss everything together for a minute, so that the pasta is well flavored with the sauce.
6. At the end of cooking, turn off the heat and add a good handful of fresh basil torn by hand.
7. Serve the spaghetti ammollicati hot, preferably on preheated plates, and finish with a drizzle of raw oil and, if you like, more chili pepper pieces or powder.

Trivia

This dish was born from the need to create a flavorful meal using few easily available ingredients. The simplicity and speed of preparation make it perfect for a summer lunch or a last-minute dinner. The key to the success of this recipe lies in the quality of the cherry tomatoes, which must be ripe and sweet, and in the use of a good extra virgin olive oil that enhances the flavor.