Acqua Pazza (Translates Into Crazy Water)

Chef Lina Paccoud

Spigalina,, Lenox, MA


  • 4 large ripe tomatoes, preferably organic, chopped skin and all
  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic
  • ¼ Tsp of chili flake
  • Sprig of thyme
  • Bay leaf
  • Sprig of basil and oregano
  • Salt and pepper to taste


Sauté garlic in olive oil until fragrant, add chili flakes and then chopped tomatoes.
Add herbs.
Season with salt and freshly ground pepper. Let simmer for about 30 minutes, pressing the solids so that the tomatoes release all of their juice.
Pass through a food mill to get a broth-like consistency.