9 Ingredients
Spaghetti
320
gr
|
Breadcrumbs
8
tablepoons
|
Peas
2
cup
|
Basil
2
handful
|
Garlic (fresh)
2
clove
|
Red chili
1
|
Extravergin olive oil
|
Salt
|
Coppery tomato
1
|
| Communicating vessels |
The origins of pasta 'ca muddica', or 'with the crumb, are very ancient, just as the need to transform food, making it palatable and appetizing even starting from very few ingredients is remote.
This is how iconic dishes are born, which are the result of the use of a raw material in all its forms and which tell of the dialogue between necessity and inspiration.
Various aspects have brought me closer to cooking over the years, including the extraordinary balance between creativity, limits and roots of which these dishes have become a symbol.
The sauce for this wholemeal spaghetti is made with the breadcrumbs and the scraps of the tomatoes used in the previous recipe (stuffed tomatoes), to which peas, plenty of basil and chilli have been added. The basic idea is to show how dishes can communicate with each other, using similar elements and compensating each other.
Ingredients for 4
320 gr of wholemeal spaghetti
Tomato waste (seeds, vegetable water and other parts that are not used to make stuffed tomatoes)
8 tablespoons of grated dry bread (I used the seasoned one, which is left over from the tomato filling but you can also use it without seasoning)
2 cups of fresh peas
2 handfuls of basil
2 cloves of garlic
1 chilli (fresh, if possible)
extra virgin olive oil, salt and pepper
Method
Bring the water for the pasta to a boil and add salt.
Peel and mash the garlic, then chop it. Wash and slice the chilli thinly. In a wok-type pan, heat 2 tablespoons of extra virgin olive oil, brown the garlic and chilli, add the tomato and cook for about 20 '. Halfway through cooking, lightly salt and add the peas (if they are small, 10 minutes of cooking will be enough, otherwise you can extend them as needed, possibly adding a drop of water to keep the sauce soft).
Once the peas are cooked, cut the basil (chiffonade) and add it to the sauce at the top. Season with salt and pepper.
In a separate non-stick pan, heat 8 tablespoons of extra virgin olive oil and, when it is hot, fry the breadcrumbs.
Cook the pasta al dente, drain it and add it to the sauce. Serve hot, sprinkled with breadcrumbs.
The origins of pasta 'ca muddica', or 'with the crumb, are very ancient, just as the need to transform food, making it palatable and appetizing even starting from very few ingredients is remote.
This is how iconic dishes are born, which are the result of the use of a raw material in all its forms and which tell of the dialogue between necessity and inspiration.
Various aspects have brought me closer to cooking over the years, including the extraordinary balance between creativity, limits and roots of which these dishes have become a symbol.
The sauce for this wholemeal spaghetti is made with the breadcrumbs and the scraps of the tomatoes used in the previous recipe (stuffed tomatoes), to which peas, plenty of basil and chilli have been added. The basic idea is to show how dishes can communicate with each other, using similar elements and compensating each other.
Ingredients for 4
320 gr of wholemeal spaghetti
Tomato waste (seeds, vegetable water and other parts that are not used to make stuffed tomatoes)
8 tablespoons of grated dry bread (I used the seasoned one, which is left over from the tomato filling but you can also use it without seasoning)
2 cups of fresh peas
2 handfuls of basil
2 cloves of garlic
1 chilli (fresh, if possible)
extra virgin olive oil, salt and pepper
Method
Bring the water for the pasta to a boil and add salt.
Peel and mash the garlic, then chop it. Wash and slice the chilli thinly. In a wok-type pan, heat 2 tablespoons of extra virgin olive oil, brown the garlic and chilli, add the tomato and cook for about 20 '. Halfway through cooking, lightly salt and add the peas (if they are small, 10 minutes of cooking will be enough, otherwise you can extend them as needed, possibly adding a drop of water to keep the sauce soft).
Once the peas are cooked, cut the basil (chiffonade) and add it to the sauce at the top. Season with salt and pepper.
In a separate non-stick pan, heat 8 tablespoons of extra virgin olive oil and, when it is hot, fry the breadcrumbs.
Cook the pasta al dente, drain it and add it to the sauce. Serve hot, sprinkled with breadcrumbs.
