Two different vegetables for a single “red sauce,” which coats the Spaghettone Innamorato with its velvety texture. The most “romantic” recipe there is, by Roberto Di Pinto.

200 g Spaghettone Innamorato
300 g total fresh seasonal tomatoes (100 g each of ramati, datterino, and cherry tomatoes)
3 fresh red bell peppers
10 g candied lemon
to taste anchovy sauce
to taste lemon juice
to taste extra virgin olive oil

Prepare the bell pepper juice:
- Wash and chop the 3 fresh red bell peppers
- Extract the juice using a juicer or by blending them.
- Strain the resulting liquid and set it aside.
Prepare the tomato water:
- Repeat the same process with the fresh tomatoes to extract their juice.
- Heat the tomato juice to a temperature between 82°C and 86°C (checking with a kitchen thermometer).
- Strain everything through cheesecloth to obtain clear tomato water.
Cook the pasta:
- Cook the Spaghettone Innamorato in boiling water, draining it when it’s very al dente.
- Finish cooking the pasta directly in the pan by tossing it with the tomato water and the bell pepper extract.
Tossing and finishing:
- Toss the pasta with a generous drizzle of extra virgin olive oil.
- Season with salt.
- Add the candied lemon and a splash of lemon juice as needed.
- With the heat strictly turned off, finish the dish by adding a few drops of anchovy sauce.