Pasta and helium

Spaghetti with tomato fillet

Alfonso Caputo

For 4 people

350 g of spaghetti (or pasta quills)
100 g of sieved tomatoes
50 g of basil
40 g of dried, chopped basil, oregano, chilli pepper
200 g of tomato sauce
100 ml extra virgin olive oil
coarse salt

Bring a pan of salted water to the boil and drop in the spaghetti. Overcook for 20 minutes, then blend to a creamy consistency. Divide it into three parts and flavour separately with the tomato, blended basil and oil. Chill in the fridge for 1 hour at –2°C.

Prepare a mould, forming three layers of tomato, basil and oil and leave to set at –2°C for about 24 hours, to obtain a compact cylinder.

Prepare a balloon filled with spices and herbs (basil, oregano and chilli pepper); pour the hot tomato sauce into a vacuum sachet, balanced by the balloon. Overturn the mould gently onto a plate and serve with the explosion of flavourings and the tomato sauce.