The “spaghetto ‘mbruscinato” with tomato sauce by Salvatore Bianco

Ingredients for 4 servings:

350 g durum wheat spaghetti
400 g San Marzano tomatoes
1 tablespoon leaf lard
Olive oil to taste
Garlic to taste
Basil to taste


Within a pot, brown the garlic in the oil for a few seconds, then add the San Marzano tomatoes. Season with salt and cook for about 20 minutes.

Cook the spaghetti and drain them while they are still al dente. Pour spaghetti into the pan with the sauce and add the leaf lard, while stirring vigorously until it is sautéed (in Neapolitan dialect, ‘mbruscinato!).

Finally, add lots of basil leaves and serve.


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