When you think of Spaghetti al Pomodoro, you probably picture a slow-simmered sauce of crushed San Marzano tomatoes cooking for hours until rich and dark.
At Ristorante Quattro Passi, the three-Michelin-starred restaurant perched on the cliffs of Nerano along Italy’s Amalfi Coast, Chef Fabrizio Mellino proves that sometimes less really is more.
His signature Spaghetti al Pomodoro abandons canned tomatoes, heavy purées, and long cooking times altogether. Instead, sweet cherry tomatoes, whole cloves of garlic, fresh basil, extra virgin olive oil, and just enough water are gently simmered together, creating a fragrant golden tomato broth rather than a thick sauce.
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