Since the arrival of tomatoes from South America in the sixteenth century, Italians have formed an enduring love affair with the fruit, which they christened the “pomodoro”, or “golden apple”. Today, hundreds of varieties are native to Italy, from Sicily’s Pomodoro di Pachino to the Pomodoro di San Marzano, grown in the volcanic soils of Mountain Vesuvius. Italians love to visit local markets in search of the best specimens, touching and smelling the fruit as they go. Often, they return to their homes with a glut of tomatoes to be used as the base of fresh sauces.
And whilst many Italians stand resolutely by the most traditional versions of the tomato sauce repertoire - take spicy arrabbiata or salty puttanesca, for example - modern chefs have found new ways to celebrate the pomodoro. Introducing tomatoes to smoke, rather than just heat or salt, gives pasta with tomato sauce a refreshing, contemporary outlook. In our version, we like a little harissa, the smoky North African spice paste, as well as sundried tomatoes and paprika. Combined with the very best Italian tomatoes, we think it’s a match made in heaven. Served with our spaghetti bianchi (white spaghetti, meaning they’re made without egg) and an olive crumb, this dish is also, if only by happy coincidence rather than design, entirely plant-based.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semolina, Water, Rice Flour
Tomatoes, Water, Olive Oil, Red Wine Vinegar (SULPHITES), Sun Dried Tomatoes, Garlic, Paprika, Harissa Paste (Paprika, Chilli Peppers, Sunflower Oil, Garlic, Spices, Citric Acid), Chilli Peppers, Salt, Capers, Sugar)
Breadcrumbs (WHEAT Flour, Water, Yeast, Salt), Olive Oil, Olives, Salt, Black Pepper
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .