Nino Di Costanzo's Recipe: 5 Tomatoes Spaghetti. Tomato sauce pasta reaches its peak potential in the interpretation of the renowned Michelin-starred chef.

Ingredients for 4 people

500g of "Gerardo Di Nola" thick spaghetti

1kg of ripe tomatoes

200g of cherry tomatoes

200g of Pachino tomatoes

200g of Piennolo tomatoes

200g of San Marzano tomatoes

2 cloves of garlic

200g of extra virgin olive oil

Plentiful basil

Method

In a pan, sauté one clove of garlic in 100g of olive oil. Once it's golden, remove it and add the chopped ripe tomato. Cook it for five minutes over high heat and then pass it through a vegetable sieve.

Halve the cherry tomatoes and place them on a baking tray lined with parchment paper. Place basil, garlic, a drizzle of oil, thyme, rosemary, and mint on top. Bake at 80 degrees Celsius for about an hour.

Cut the Piennolo tomatoes into quarters. Blanch the San Marzano tomatoes in boiling water for twenty seconds, then transfer them immediately to ice water to cool. Peel and quarter them, removing the seeds. Pass half of them through a sieve and chop the rest into a creamy texture.

Peel and deseed the cherry tomatoes. Cook the thick spaghetti in plenty of water until halfway cooked, then transfer and continue cooking in a pan with the passed ripe tomato sauce. Add the other four tomato varieties, finely chopped basil, and the remaining extra virgin olive oil a minute before the pasta is cooked (it should be al dente). Adjust salt to taste and serve.

Please note that cooking times and temperatures might vary. Adjust them according to your preferences and equipment. Enjoy your meal!