Spaghetti alla Chiommezzana

Spaghetti alla Chiommezzana is a pasta dish associated with the island of Capri, Italy, where it is served at Ristorante La Quaglia da Tonino 2.0, as noted by *Gambero Rosso*. Its name suggests a local or dialect term, possibly deriving from “chiomme” (hair) or a place name, but the exact origin remains tied to Caprese culinary tradition. The dish typically features spaghetti cooked al dente, tossed with a sauce that balances fresh tomatoes, basil, extra-virgin olive oil, and often includes capers or olives—ingredients abundant on the island. Some versions incorporate seafood such as anchovies or bottarga, reflecting Capri’s coastal character. A great Spaghetti alla Chiommezzana is distinguished by the harmonious marriage of bright, uncooked tomato flavors with the saltiness of the sea, and a texture that is neither too dry nor overly saucy. Regional variations are limited, as the dish appears to be a specific specialty of Capri rather than a widespread recipe; however, similar spaghetti dishes across Campania may substitute local catch or use zucchini and pecorino. The version at Ristorante La Quaglia da Tonino 2.0 likely honors these island ingredients, making the restaurant a key reference point for the dish. Without extensive documentation, the preparation remains a guarded local tradition, best experienced in its native setting.