CRUDO_Justin Bonello


‘The most important thing is that you taste the garden,’ says Franco.

90% of the ingredients in this recipe are not cooked but simply warmed through.

 You’ll need per serving

  • 1-2 handfuls of baby tomatoes – halved
  • sprigs of torn oregano leaves
  • sprigs of torn basil leaves
  • chilli oil
  • olive oil
  • small handful of grated Parmesan
  • 2-3 garlic cloves – chopped
  • knob of butter
  • 2-3 deep ladlesNapolitano sauce
  • salt and pepper to taste
  • 125 g pasta

 Prepare your tomatoes

Put the tomatoes, the oregano and basil into a bowl. Add a tiny dribble of chilli oil and some olive oil for good measure and finally the Parmesan. Mix by hand and put to one side.

Start cooking your pasta.

Then heat some butter in a pan over a medium heat, add the garlic, fry for a moment or two, then add the Napolitano Sauce (you can make your own if you’re really brave, but it is available everywhere). Taste and season according to your taste buds.

As Ezio would say, ‘Always taste before adding seasoning.’

When the pasta is al dente, drain, and set aside in your colander and, finally, toss the fresh tomato mix into the Napolitano sauce and allow this just to warm through.

Add your warm pasta to the sauce. Toss with a wrist flick. Add a splash of olive oil and sprinkle with Parmesan cheese and chopped fresh herbs and serve hot.

Franco says ‘From the colour comes taste – your taste buds are constantly working overtime in your head.’


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