Espagueti, tomate and albahaca

The fresh-pasta spaghetti is tossed into the boiling oil and cooked until crisp. The spaghetti is then served with two fried basil leaves and a spoonful of tomato purée. This is a plate that looks just wonderful, and, as it plays with the texture of the pasta (which doesn’t come any more al dente than this), it ironically renovates one of the symbols of the Italian gastronomic tradition.