Spaghetti is definitely the most loved pasta type in Italy and I bet it is in the rest of the world too. There’s nothing more Italian than a plate of spaghetti al pomodoro prepared with extra virgin olive oil, onion and/or garlic, good tomatoes and basil or oregano. It’s something every Italian eats at least a couple of times a…
This little recipe is quick, easy and very, very satisfying. I’ve used the wonderful, dark organic spaghettoni (thick spaghetti) by Bio Alberti made with Senatore Cappelli, an old type of wheat which after the 60’s was almost forgotten and has – luckily – seen a fierce come-back in the Southern regions of Italy. It was originally “created” by Italian genetist…