The Best Spaghetti with Tomato Sauce Ever! (La Devozione by Peppe Guida)
On a recent visit to Gragnano and Naples, I was very fortunate to have this best spaghetti with tomato sauce ever made for me twice! When I returned home, I just had to make it for myself! I now know I will never make this dish any other way!
Spaghettini al pomodoro di Peppe Guida.
I first tried this fabulous spaghetti with tomato sauce during an unforgettable pasta dinner event at Pastificio dei Campi, pasta makers in Gragnano. The chef was Peppe Guida, the creator of this divine and now famous version of a Neapolitan classic.
The second time, it was a dish we ate at the Di Martino seafront pasta bar in Naples. There, La Devozione, as it is called, is a signature dish that can even be bought as a take away!
A little tomato history.
Spaghetti with tomato sauce is an iconic Neapolitan recipe that dates back to the early 1800s and has been a symbol of Italian cuisine ever since! According to food historians, the first tomatoes in Europe were transported here by the Spanish Conquistadors from South America in the 16th century. They called them ‘tomatl’ (actually an Aztec word).
At first, Italians thought tomatoes were poisonous
Unlike the Spanish, Italians didn’t take to tomatoes quickly. In fact, most people thought they were poisonous. Subsequently, tomatoes were only used as ornamental plants. It actually took about 200 more years for tomato sauce as we know it to become a popular ingredient in the Italian kitchen!
The first tomato sauce!
The first written reference to a tomato sauce dates back to 1692. However, this was a sauce made with ember roasted tomatoes chopped with onions, chili and thyme and eaten with meat! It was called ‘salsa di Pomadoro alla Spagnuola’. (Spanish style tomato sauce). The Spanish were really the first Europeans to integrate tomatoes into their diet!
The Spanish ruled Naples and Sicily during the 16th and 17th century. So, it’s not surprising that the use of tomatoes in Italian cooking started there. But, it wasn’t until the 19th century that tomato sauce began to be eaten on pizza and with pasta! Pizza Margherita, named after Queen Margherita of Savoy, was invented in Naples in 1889 and the first written recipe for spaghetti with tomato sauce was published in 1837.
The first written recipe for spaghetti with tomato sauce was published in 1837.
Just as these dishes were becoming popular in Naples and Southern Italy, the country began its unification. This helped to spread these tomato based recipes throughout the peninsula. And the rest as they say, is history! Or rather food history!
Chef Peppe Guida.
Peppe Guida is one of Italy’s celebrity chefs. He, his recipes and his restaurant have attracted a lot of media attention in recent years. Called the pasta whisperer by some, Peppe is famous for his dried pasta recipes, particularly this spaghetti with tomato sauce. Chef Guida has a talent for turning simple traditional recipes using local seasonal ingredients into gourmet dishes that would not be out of place in a Michelin star restaurant. In fact, his restaurant , Antica Osteria Nonna Rosa, has a Michelin star!
La Devozione. (The devotion)
The old traditional Neapolitan tomato sauce is made with just 3 ingredients; tomatoes, of course, lard (nowadays olive oil) and garlic. Peppe Guida’s spaghetti with tomato sauce recipe (la devozione) uses the same ingredients. So what is the difference? In short, the quality of the ingredients plus, the way the sauce is made and the pasta cooked!
The pasta.
When it comes to recipes with only a few ingredients, it makes sense that the food you use is the highest quality The pasta, the olive oil and the tomatoes all need to be the best you can find for the tastiest result. I used spaghettini from Pastificio dei Campi, the company I was invited to dinner at. You can read more about this prestigious pasta maker and where their pasta is available on my post about my visit.
Whichever pasta you use I would strongly suggest a bronze extruded pasta, meaning the pasta dough has been passed through bronze dies (molds) to make the shape. This type of pasta has a rougher surface and absorbs sauce better. Most artisan pastas and Pasta di Gragnano is made this way.
The tomatoes.
Peppe Guida’s recipe calls for organic date tomatoes called lampadina from tomato growers PomoDama. These are also the tomatoes they use to make this dish at the Di Martino seafront pasta bar in Naples and at the Pastificio dei Campi dinner. Sadly I didn’t think to bring some of those tomatoes home with me. Instead, I used another type of date tomato from Sicily, as I really wanted to use fresh tomatoes for my best spaghetti with tomato sauce ever!
The important thing is that the tomatoes are ripe, have a deep red colour and are very flavourful. This sauce is made using pureed fresh tomatoes and it isn’t cooked for very long before adding the pasta. Plus, apart from a bit of garlic and salt, there isn’t any other seasoning. So, the quality of the tomatoes is essential! You could also use San Marzano.
Making this best spaghetti with tomato sauce ever.
There are actually 2 ways to make this recipe. One is to cook the spaghetti entirely in the sauce. Italians call this method pasta risottata because it’s similar to making a risotto! The other method is to half cook it in boiling water and half in the sauce. I did it the first way. However, at Pastificio dei Campi and The Di Martino seafront pasta bar they use the half and half method.
Whichever way you decide to make this recipe, I’m sure you’ll agree with me it’s the best spaghetti with tomato sauce ever!! They call it ‘La Devozione’ and it’s not difficult to understand how a simple plate of pasta can inspire so much passion!
If you make this pasta recipe, I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page.
Looking forward to hearing from you!
Buon appetito!
Disclaimer: Although this is a sponsored post, all opinions expressed are my own.
Other recipes by Peppe Guida on The Pasta Project
Read about my visit to Gragnano and Naples
The best pasta ever; Pastificio dei Campi.
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Best Spaghetti with Tomato Sauce Ever
Ingredients
- 360 g spaghetti (12-13 oz) I used spaghettini from Pastificio dei Campi
- 2 garlic cloves peeled
- 600-700 g ripe date tomatoes (21-24 oz) You can also use canned whole date tomatoes or San Marzano tomatoes. see notes
- salt to taste
- fresh basil as required
- 2-3 tbsp extra virgin olive oil
- Parmigiano or vegetarian/vegan cheese for grating) grated (optional)
Instructions
- Blend half of the whole tomatoes and pass through a sieve to remove the skin and seeds. Then crush the other half using a fork and pass through the sieve as well. You will obtain a fairly watery tomato sauce but it will thicken while cooking.
- Peel the garlic and cook in the olive oil until it starts to soften. Add the tomato sauce and cook for about 5-10 minutes over a medium heat.
- Add the uncooked spaghetti to the sauce. Be careful not to try to stir too roughly as the spaghetti may break. Once it softens you can then cook like risotto stirring frequently.
- The starch from the pasta will thicken the sauce. If it gets too dry add a little water. Cook until the spaghetti is al dente. Add salt to taste and serve immediately with some fresh basil leaves and grated cheese if required.
Parboiling the spaghetti first
- You can cook the spaghetti for 4-5 minutes in a pot of boiling salted water and then drain and add it too the tomato sauce. Finish cooking the pasta in the sauce. Keep a bit of the pasta cooking water to use if you need more liquid.
Notes
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?
Stephen Kiviat says
SPAGHETTINI AL POMODORO DI PEPPE GUIDA
What kind of spaghetti sauce do you recommend for this recipe?
Jacqui says
Hi Stephen. This recipe is usually made with puréed fresh tomatoes although you can used canned tomatoes or passata, although you may need to add a little water. Fresh tomatoes make a more liquid sauce.
Tom says
Hi, I have a few questions about the recipe. I am not able to get fresh date tomatoes locally, but able to buy 14.5 oz Colavita canned datterini tomatoes. I’m not sure what you mean by “blend” half of the tomatoes. Since they are canned would I just pour both cans through the sieve and smash them with a fork? Drain the tomatoes first and then smash through sieve? To blend fresh tomatoes seems to mean that you would steam the tomatoes to loosen skin and then pass through sieve, or just place them in a blender. I don’t want to mess this recipe up, would like to do it right the first time. Could you please explain the process. Out of curiosity, when fresh tomatoes are available and in season, what kind would be a good substitute for datterini tomatoes? Plants are not even available locally to grow our own. Thank you very much. Regards
Jacqui says
Thank you for your comment Tom. If using canned tomatoes I suggest just pouring the cans through a sieve and smash with a fork. The juice in the can is usually tomato juice and you need quite a lot of liquid to cook the pasta in. San Marzano are good fresh tomatoes to use but they have tough skins so would need peeling first. Small tomatoes like datterini don’t need to be peeled. Blending some of the tomatoes first helps increase the liquid content. I’m going to add some notes to the recipe for readers using canned tomatoes.
Tom says
Thank you. Guess I will try both the datterini and San Marzano for a comparison. I was wondering, would you ever consider making some Pala bread. Very difficult to buy buratto flour. Must order it online and the shipping is more expensive than the flour. Can there be any substitutions? Have fun, Tom
michele says
How did I not know about this till now?! This is high on my list of your recipes that I need to try. I am wondering if I can try this with fresh pasta, just adjusting cooking times accordingly . Any thoughts on this?
Jacqui says
Hi Michele. This is a great recipe but I’m not sure about making it with fresh pasta. Pasta dishes where the pasta is cooked in the sauce usually use dried pasta because it takes longer to cook and the pasta absorbs the sauce and also thickens it as it releases starch. A bit like making a risotto. Do let me know how it turns out if you try it.
Carl Zuanelli says
Hello,
My name is Carl Zuanelli and I am the founder and owner of Nuovo Pasta Productions Ltd. an artisan fresh pasta and sauce manufacturer with facilities in the US. I am also the Chairman of the NPA (National Pasta Association) and recently elected President of the IPO. (International Pasta Organization) Having recently returned from Italy for the IPO annual conference held on October25th world pasta day. I want to take time thank you for the amazing job you are doing to promote pasta and am very impressed with the Pasta Project.the information and recipes are wonderful and full of Spirit. If my self or our associations can be of any help please reach out for me. Keep up the brilliant effort. Bravissima!
Most Kind Regards,
Carl
Jacqui says
Dear Carl, thank you so much for your comment. I’m thriled you like my Pasta Project. From the very beginning my goal has been to share the wonderful world of Italian pasta with others and get people to eat pasta the Italian way! Knowing that you appreciate and understand what I’m doing is high praise indeed! I’d love to find ways to collaborate with the NPA or IPO. So, will be writing to you direct. In the meantime, salute da Verona!
Stef says
I’m Italian and I’ve never seen pasta made this way. I can say that it’s unbelievably good and I’ve made it twice already! I don’t strain the tomatoes because it’s too much work but I use San Marzano from a can and just blend them. It’s so flavorful.
Rebeca says
Thank you for this beatiful recipe! I just want to add a bit of info for your little tomato history. Tomatoes are actually from México, they origin is Mesoamerica, a region in the south of Northamerica (I know it sounds confusing, sorry!). Thats why, as you mentioned, they name is an aztec (nahua) word: “tomatl”.
Monica says
The simplest recipes always make the best go-tos, and this amazing sauce is no exception! Such a great one to keep on hand for busy nights!
Analida Braeger says
I have never seen this method used before to make pasta ! This was a very interesting recipe article too . thanks for sharing 🙂
Des says
The spaghetti sauce in Naples is simply the best! I went there a few years ago and I haven’t been able to find a recipe… until now! I am going to make this week.
Neha says
I was totally in mood for making spaghetti for dinner tonight and this recipe looks awesome. Thanks for posting it in the right time! 😉
Veronika's Kitchen says
I am the biggest pasta fan and love good tomato sauce! I also love that you are making it from scratch, yet the recipe looks really simple to make! Definitely saving it for later!
Kathryn says
I love how simple this recipe is. You can’t go wrong when you add the pasta to the sauce!!
Marisa F. Stewart says
Yes, we Italians can be a bit stubborn about trying new things. I know my papà had to be convinced several times, by me, to try something new. Loved your history and your method of cooking the sauce was my mamma’s way. I like the idea of putting the spaghetti in the sauce and letting it cook. I’ve done that with shorter pasta with great success. I’ll have to give the spaghetti a try.