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After the recipe for saffron risotto, a Milan's classic, we went back to the Cracco restaurant to discover a dish of pasta that is nothing short of national, perhaps the very symbol of Italianness at the table. Here is the version of chef Carlo Cracco's spaghetti with tomato sauce, a quick recipe, with few ingredients, played on the textures and quality of extraordinary Italian raw materials.

In collaboration with Monograno Felicetti

INGREDIENTS
four persons

Spaghetti Monograno Felicetti___480g/17oz
Passata di pomodoro Cracco/Tomato Puree___2kg/70oz
Basilico fresco/Fresh Basil___1 mazzetto/1 bunch
Aglio fresco in camicia/fresh garlic poached___2
Olio EVO/EVO oil___qb/to the taste
Sale fino/Salt__qb/to the taste
The other spaghetti with tomato sauce recipes by IS (Tomei, La Ragione, Peppe Guida):    • Spaghetti al pomodoro: originale (pum...  

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