Sedani al Pomodoro by Sabatino Abagnale

When we went to visit Sabatino Abagnale in Sant’Antonio Abate, we asked him: How do we best describe your fantastic tomatoes to our friends? He replied: “Just cook it, make a Pasta al Pomodoro and they’ll be hooked for life”. This is Sabatino’s recipe. And if you are also wondering if you should grate some cheese for finishing, well, honestly you won’t need it!


SERVES: 5-6 people
TIME: 20 minutes

Sedani (500 gr – 1.1 lbs)
Miracolo di San Gennaro small tomatoes (530 gr/19 oz)
Extra Virgin Olive Oil (3 tablespoons)
Garlic cloves (3), crushed
Coarse sea salt (to taste)
Fresh basil (to taste)


  1. Bring a large pot of salted water to a boil.
  2. In a pan, heat the EVOO over medium heat and add the garlic. Cook until golden (about 4 minutes).
  3. Remove garlic from the pan, add tomatoes and a pinch of salt. Cook, stirring occasionally, for 10 minutes.
  4. Cook Sedani al dente (about 7 minutes), drain, then pour the pasta into the sauce.
  5. Sautee over high heat for about 2 minutes.
  6. Serve with some torn basil to taste.

Join the Conversation

  1. S Craig Yamasaki says:

    I hope that you have an annual shipping is free event so I can stock up on San Gennaro and Anagnalle tomatoes. Dishes just aren’t the same without them.
    My wife’s Tomato Bisque with these is simply incredible.

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