An exclusive spaghetti recipe prepared by chef Davide Scabin: ‘Spaghetti Pizza Margherita’, an iconic Italian dish made at ‘Live From Milan’ at Fuorisalone.


  • Water — 1 l
  • Salt — 0,8 g
  • Spaghettoni — 150 g, Monograno Felicetti
  • Anchovy — 2 each, under oil
  • Basil — A tuft
  • Mozzarella broth — 60 g
  • Black fried spaghetti
  • Confit tomatoes — 2 each
  • Green oil
  • Chili oil
  • Smoked provola — 2 slices
  • Taggiasca olives — 2 each


For the tomato confit

  • Tomatoes — 8 each, datterino variety, seared and peeled
  • Pachino Tomatoes — 2 each, ripe
  • Butter — 5 g
  • Extra-virgin olive oil — 10 + 5 g
  • Salt — 1 g, fine
  • Lemon zest — 1 g, grated
  • Sugar — 1 g
  • White pepper



Preparation time —- 15 m

Cooking time —- 1 h 45 m

Recipe category —- First course

Recipe yield —- 2

Recipe cuisine —- Italian


Cut in half the plum tomatoes and place them on a tray.

Dress with 10 grams of oil, sugar and two grinds of white pepper.

Bake at 150 °C for an hour and a half. Take out the seeds from the Pachino tomatoes, trying to keep them as gelatinous as possible.

Blend the rest to keep the juice. Put the tomatoes in a small pot with 5 grams of oil, butter and some of the plum tomatoes. cook medium-high for a minute.

Stop and add the tomato seeds, lemon zest, tomato juice, and use the minipimer to blend everything together. Cook the pasta for 9 minutes and then add the tomatoes, cook for another minute or two.

Garnish the plate with the confit, the olives, some anchovies, basil, smoked provola and a touch of black spaghetti.

Pour the mozzarella broth just enough to cover the empty spaces, add a drop of chili and green oil, to finish add the spaghetti.

Recipe by: Fine Dining Lovers

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