SOLAIKA MARROCCO - PRIMO RESTAURANT - PASTA AL POMODORO
Ingredients
80 gr. Spaghettone Pastificio Benedetto Cavalieri
200 gr. Yellow cherry tomato
Caramelized chili pepper
50/60 gr of sugar
Red chilli pepper
Basil
Extra Virgin Olive Oil
Oregano
Wash the tomatoes and then put them in a pan with a little olive Oil.
Cook on a low flame with basil leaves.
Increase the heat for the last few minutes.
Blend and sift them and keep the waste. This will be dried out to obtain the tomato powder.
Remove the chilli pepper seeds and caramelise them in sugar on a low flame.
Drain and dry them, and once they have cooled grind them up.
Cook the spaghettoni for 15 minutes cooking in the tomato sauce for the final 2 minutes.
Add salt to taste and plate the spaghettoni.
Garnish with the remaining tomato sauce, tomato powder, oregano and the chili pepper.
Solaika Marrocco is the executive chef at:
Primo Restaurant in Lecce,
Via 47esimo Reggimento Fanteria , 7
730100 Lecce ( Italy)
Solaika Marrocco is the executive chef at the Primo Restaurant in Lecce.
Solaika was born in 1995 with the typical southern passion for tomatoes. At the helm of the Primo, her palmares include the gold medal at the Premio Birra Moretti Gran Cru 2017, which she conquered with her famous Turcinieddi glazed with beer, onion jam, oranges and critmi in tempura with a hop infusion.
“I’m very ambitious, it’s true, but I choose this career because I have a natural inclination to look after other people, and I have found my way of doing so” - Solaika Marrocco.
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Happy World Pasta Day!
And tomorrow is finally World Pasta Day. We are excited to see you at our shop to try the best pasta dishes cooked for you by our chef Monica. One free dish of pasta if you spend £5 for a drink! Also, bring your special pasta recipe in word file with a pic of the dish (preferably) and get the chance to win 5 kg of Pasta Afeltra. And that's not all: the best recipe will be published in the exclusive The Pasta Magazine! Looking forward to seeing you, from 11am to 3pm!