Pasta al pomodoro by Simone Zanoni, with Christophe Barbier

This summer, BFMTV offers you a recipe every day with a great chef and a personality from our antenna. This Thursday, the pasta al pomodoro from Simone Zanoni, chef at the George, in Paris.


  • 100g of spaghetti
  • 40g tomato cubes in 3 colors (yellow, green, red)
  • 30g of the water from the heart of the tomatoes that we used for the cubes
  • 10g pecorino romano
  • 10g of parmigiano-reggiano
  • 5g basil
  • 1 pinch of salt, pepper
  • 1 drizzle of extra virgin olive oil


Start by boiling water in a saucepan (10g of salt per litre). Once the water has boiled, start cooking the spaghetti.

Meanwhile, immerse the tomatoes for 15 seconds in boiling pasta water to be able to peel them more easily. Peel the tomatoes, keep the core and seeds for the sauce, cut the tomatoes into cubes.

Lightly crush or blend the tomato hearts, then pass them through a sieve to obtain a smooth, seedless sauce.

Season the sauce in a bowl by adding the tomato cubes, salt, extra virgin olive oil, a little grated parmigiano and pecorino cheese, pepper and chopped basil.

Drain the pasta al dente (prefer a complete cooking because we will not cook them in the sauce as usual). Add them to the cold sauce.

Mix in the bowl then place everything in a deep plate, adding a little grated cheese and a basil leaf to decorate.

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