Spaghetti a ddoje
This is a traditional peasant dish of Naples, featuring vermicelli topped with a passata made from fresh tomatoes. It was simply named “o ddoje” (the two), as you could buy it in the city streets from maccaronari who sold it for just two pennies. The vendors would yell “Tengo ‘o ddoje allattante!”, which means “for two pennies I’ll give you a good dish”. Still today, this meal is cooked at home during the tomato passata making period, a tradition that continues even among Italian families in Australia.
• 200g spaghetti
• 600g fresh San Marzano tomatoes
• Bunch of fresh basil
1. Place tomatoes in a saucepan with a little water. Cover and cook for 15-20 minutes or until the tomatoes are tender.
2. Pass tomatoes through a mouli or food mill and repeat with any remains.
3. Season with salt and basil to taste.
4. Meanwhile, cook spaghetti in a large saucepan of salted boiling water. Drain when al dente.
5. Transfer spaghetti to a bowl and pour the tomato passata over the top.
6. Toss to combine and serve hot.