Spaghetti Recipe

Spaghetti Easy Recipe

By Chef Francesco De Gregorio


Content

Ingredients | Spaghetti Recipe | About Chef Francesco De Gregorio | Spaghetti Pronunciation


Prep Time : 10 mins | Difficulty : Medium | Serves : 2

I've chosen to share this recipe with you because it represents all my origins and family : spaghetti with tomato sauce, basil and bread crumbs. Each time I prepare this plate I relive the memories of a childhood in the fields with my parents. It is a tribute to my land through which I try to broadcast my love and passion to those who curiously come to dinner with us.

~ Chef Francesco De Gregorio


January 4th is National Spaghetti Day.

Ingredients

  • 1kg of cherry tomatoes

  • 1 cup Basil loosely packed

  • Olive Oil

  • Garlic

  • Dry Bread

  • Thyme

  • Spaghetti

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Spaghetti Recipe Veg


Method -:


Step 1.

For the tomato sauce:

Wash and cut 1kg cherry tomatoes, in the meantime preheat a pan with olive oil, basil and garlic, add the cherry tomatoes and cook for 20 minutes. Pass everything through sieve to obtain a tomato sauce.


Step 2.

For bread crumbs:

Blend some dry bread with a little basil, garlic and thyme, cook it in a pan with olive oil until it becomes crunchy.


Step 3.

Boil the spaghetti and mix with the tomato sauce, plate and assemble with the crumbs and basil leaves.

Spaghetti Pronunciation

Bon Appetit !

Now Enjoy Your Spaghetti

Thanks To Chef Francesco De Gregorio For Sharing His Favourite Spaghetti Recipe


About Chef Francesco De Gregorio

Hi, I'm Francesco De Gregorio, chef of the restaurant " Le Bougainville" in the easter Tenuta la Bandita,Tuscany. I've chosen to share this recipe with you because it represents all my origins and family : spaghetti with tomato sauce, basil and bread crumbs. I come from Angri, a little town close to Napoli, from a farmers family. We mainly cultivate tomatoes and basil. Each time I prepare this plate I relive the memories of a childhood in the fields with my parents. It is a tribute to my land through which I try to broadcast my love and passion to those who curiously come to dinner with us. I'm lucky as a few to enjoy a garden of 6000 square meters, a breeding of native pigs, wild boars and chicken that allow us to distinguish ourselves from other restaurants for the quality of vegetables and meats. I've been passionate about cooking since I was a child, so I turned it into a job. Cooking with the thought of being able to make me happy, for me it is a unique emotion. I hope this period of world crisis, due to covid 19, passes soon and allows me to choose my dream of becoming starring. Thank you very much, I am waiting for you at " Tenuta la Bandita".


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