Cherry tomatoes sautéed until they’re almost scorched and fusilli with a delicious crispy crust: how Domingo Schingaro reinterprets pasta with tomato sauce.

Fermentation: Wash and cut the cherry tomatoes in half. Place them in a bowl, add the 20 g of fine salt, and mix well. Cover and let ferment at room temperature for 24 hours (or overnight).
Extraction of the liquid: Blend the fermented tomatoes at high speed. Pass the mixture through a fine sieve or chinois, pressing gently; collect and set aside the clear liquid (the colatura).
Toasting the pulp: Take the solid pulp remaining in the strainer and sauté it in a very hot skillet until it is lightly charred or caramelized, which will develop intense toasted notes.
Dehydration: Transfer the toasted pulp to a dehydrator set to 60 °C until completely dry (or to a conventional oven set to 60 °C for about 1 hour).
Aromatic powder: Once dry, finely grind the pulp in a food processor until it becomes a fine, powdery consistency. Set aside.

Aromatic syrup: In a small saucepan, combine 375 g of water, 250 g of sugar, the cinnamon, and the cloves. Bring to a boil until the sugar dissolves. Let cool slightly.
Infusion: Use a pin to prick tiny holes in the skins of the Piccadilly and Camone tomatoes. Submerge them completely in the spiced syrup and let them infuse overnight.
Extraction: Drain the tomatoes from the syrup, blend them raw, and strain them through a fine-mesh sieve. Collect and reserve all the liquid.

Peeling: Blanch the San Marzano tomatoes in boiling water for a few seconds, drain them, and remove the skins.
Preparation: Cut the tomatoes into wedges and gently remove the seeds.
Seasoning and cooking: Season the tomato wedges with 20 g of extra virgin olive oil and 3 g of oregano. Arrange them on a baking sheet, overlapping them slightly, and bake in a preheated oven at 180 °C for 30 minutes.
Emulsion: Remove from the oven and blend until a smooth, thick cream is obtained (pass through a sieve if necessary).

Cooking the pasta: Boil 320 g of fusilli in plenty of salted water for about 10 minutes (keeping them al dente).
The crust: Heat a nonstick or Lyonnaise skillet over high heat. Transfer the drained pasta to the skillet and immediately deglaze with the fermented tomato sauce. Let the liquid reduce over high heat until it forms a delicious, golden, and flavorful crust around the fusilli.
Tossing: Turn off the heat and add the roasted San Marzano tomato paste, tossing vigorously until the pasta is evenly coated.
Plating: Pour a thin layer of spiced raw tomato purée onto the bottom of each plate. Arrange the tossed fusilli on top.
Garnish: Finish with a drizzle of raw extra virgin olive oil, a few fresh basil leaves, and a dramatic sprinkle of dried tomato powder. Serve immediately.