Tomatoes from the Campania region in the foot hills of Mt. Vesuvius by San Nicola dei Miri are the key ingredient to producing an authentic and delicious red sauce. Both the Piennolo and San Marzano tomatoes get their sweetness and minerality for the volcanic soil. Best of all it is easy to make great sauces and you don’t have to slave over a stove for hours. Farming practices and production are strictly regulated by the regions DOP and San Nicola dei Miri gives you several options. The products are prepared by hand and preserved by the family’s traditional methods and recipes. The true and authentic flavors come through in all of the San Nicola dei Miri line of tomatoes and sauce.
The Classic Recipe “Pomodoro con Basilico”
A pound of Gentile Spaghetti or similar shape… A jar of Piennolo tomatoes or a jar San Marzano peeled tomatoes by San Nicola dei Miri… 1-2 fresh garlic cloves to taste… 5 Tablespoons best quality extra-virgin olive oil… Sea salt to taste… Several fresh, basil leaves…
Method: In a large pan lightly brown the fresh garlic in the extra virgin olive oil… Add the tomatoes, cook at medium heat for 8-10 minutes… Cook the spaghetti al dente, reserve a cup or 2 of the pasta water, then drain and toss in the tomato sauce for 1-2 minutes over medium heat…Serve spaghetti in warmed plates & add a little more sauce, a drizzle of EVOO and a couple of basil leaves on each plate. If you like cheese… grated Grana Padano. If not the original recipe does not call for it.
This is a very good example of the technique…. We use a little more EVOO but I liked it when the chef added a few basil leaves while the sauce was cooking.
This is a good example of how easy it is to use these delicious Tomatoes from San Nicola dei Miri and the dehydrated sauce from Paradiso dei Golosi…. enjoy the GIF