A creamy first course with an inviting fragrance to enjoy with loved ones: Spaghettoni ai Tre Pomodori, a recipe from Chef Massimo Piccolo of Flora Restaurant , the living room of taste and hospitality at the Rome Marriott Grand Hotel Flora located on Via Veneto.
Ingredients for four people:
Procedure for Spaghettoni ai Tre Pomodori
Dip Pachino tomatoes in boiling water for eight minutes, cut in half and peel. Set aside. In a large frying pan put the oil and garlic. When it is browned remove the garlic from the pan and add two basil leaves. Add the Piennolo tomato, after one minute add the yellow tomato, and after another minute the pachino tomatoes. Let the tomatoes cook together for about eight minutes, adding the remaining basil and salt. Drain the spaghettoni while still al dente and finish cooking for two minutes in the sauce so that everything mixes well. Combine a drizzle of oil and serve immediately.