Nino Di Costanzo's recipe: Spaghettoni with five kinds of tomatoes

Ingredients for 4 persons

500g spaghettoni
1kg of copper tomatoes
200 g datterini tomatoes
200 g Pachino tomatoes
200 g Piennolo tomatoes
200 g San Marzano tomatoes
2 cloves of garlic
200 g extra virgin olive oil
Plenty of basil

Procedure

In a frying pan brown a clove of garlic with 100 ml of oil. Once browned remove the garlic and add the copper tomatoes cut into small pieces, cook for five minutes on high heat and mash them in the vegetable mill.
Cut the datterini tomatoes in half and place them in a tray with baking paper and place basil, garlic, a drizzle of oil, thyme, rosemary and mint on top and cook at 80°C for about an hour.
Cut the Piennolo tomatoes into four; the San Marzano tomatoes, on the other hand, soak them in boiling water for twenty seconds then immediately in ice and water to cool, after which they should be peeled, cut into four and stripped of their seeds: one half will be passed through a sieve, the remaining chopped and mashed until it is reduced to a cream.
The cherry tomatoes need only be peeled and seeded.
In the meantime, cook the spaghettoni in lots of water until they are half cooked, stir and continue cooking in a pan with the pureed coppery tomato; one minute from the time they are cooked (which should be strictly al dente) add the other four tomatoes, basil cut very finely, the remaining extra virgin olive oil, add fine salt and serve.