spaghettoni pizzati
spaghettoni pizzati
Sometimes attempting to translate a recipe name just sounds rubbish. 'Pizzati' literally means 'pizza'd' or 'made in the style of a pizza'. And that just sounds so bad in English... so that's the reason why I've left you with the original Italian (I've taken the same approach with other recipe names in this book too!).
Back to the recipe. Why choose between pizza and pasta when you could have both? This recipe really does bring the two together and in fact you can refine it even more by choosing to do a RED or 'Bionda' (ie. 'blond', meaning less red!) version of the sauce. The RED version (which you can see at the top of the page) uses a tomato sauce made from polpa as its base; imagine a Puttanesca with added mozzarella and scamorza.
The BIONDA has a more subtle sauce made with sun dried tomatoes; of the two I almost always go with the BIONDA - I think it's more subtle, brings the other pizza flavours to the fore and is just more distanced from a Puttanesca. Before cooking this, you'll need to decide which route you want to take..
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
decide which version you want to make
prepare ingredients
for RED, make a tomato sauce
for BLONDE, sauté sun dried tomatoes
fry olives, SDTs, capers
cook pasta
combine pasta and sauce
add olives, SDTs, capers
add cheese
combine swiftly
spaghettoni pizzati
INGREDIENTS
FOR FOUR PEOPLE
(RED version)
x1 tin tomato polpa / 400g plum tomatoes
(BLONDE version)
1 jar sun-dried tomatoes
both versions:
2 tblspns black olives
1 large clove garlic
fresh basil
1 tblspn capers
4 anchovy fillets
1 mozzarella ball
2 tblspns grated smoked scamorza
PASTA
400g Spaghetti / spaghettoni
MANTECATURA (?)
none
METHOD
RED VERSION Begin by making a tomato sauce with either fresh plum tomatoes or a tin of tomato polpa. In the pictures below I used fresh tomatoes and in the image at the top of the page I used tinned polpa. In EVO and with a chopped clove of garlic, allow the raw tomatoes to cook down, adding water if need be, until they've formed a thick sauce - this will take between 20 and 30 minutes.
BLONDE VERSION Chop up 2/3rds of a jar of sun dried tomatoes in oil, and sauté them in a splash of wine, with garlic, until this begin to soften and break down. Allow them to make a light sauce by adding a splash of water.
For both versions, fry 1/3rd jar of sun dried tomatoes in oil together with the chopped olives and capers, in a non-stick pan. Toss and keep everything moving around, just allow all the ingredients to brown slightly. Cook and boil the pasta.
For both versions, combine the pasta with the tomato first, then add the other ingredients, apart from the cheeses. Toss to combine and then immediately before plating, add the cheeses and very quickly fold them through the dressed pasta. Don't dwell on this part - if you do, you wish the cheese melting together in a big ball. Serve immediately.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
