Accursio Lota

Sign up to our newsletter now 1 Begin by preparing the tomatoes for the pasta sauce. Blitz the tomatoes in a blender to form a smooth purée, then transfer to a muslin cloth lined with the basil leaves and leave to infuse for 1 hour, placing a bowl underneath to collect the water 550g of plum tomatoes, ripe 10 basil leaves 2 Meanwhile, prepare the smoked oil. Pour the oil into a shallow tray and place on a rack.

The future of pasta, in my opinion, will be realised not only by reinventing pasta according to oneself, but by regenerating and reworking the classic accompaniments and sauces in new ways. This doesn’t mean to destroy our traditions, but it means to rethink and reimagine both ingredients and techniques. I took the carbonara concept and substituted the chicken eggs with seafood eggs. I used green mandarin and red Mazara shrimps, both classic ingredients from Sicily.