Posting some recipes here, reminded me that Italy is full of good food and good recipes, so why not start a new thing at my place? I won’t promise you I will post a recipe a week (life tends to interfere with plans sometimes) but I’ll try anyway…..We are about to start a new season, more suitable for spending time in the kitchen, so…..
Let’s start with some pasta (hey, I’m italian after all!) “Bucatini Caruso-style” (for more about Caruso, read here). This recipe was created by the great tenor, who loved more than anything else the typical pasta of his native Naples: the story has it that, after being given a cold reception by his fellow-citizens, Caruso swore he would never sing in Naples again but that he would return there only to enjoy his favourite pasta.
Ingredients (4 persons)
- ⅝ lb bucatini
- san marzano tomatoes to taste
- 1 bell pepper
- 2 cloves of garlic
- 1 chili pepper
- extra virgin olive oil
- 1 zucchini
How to do it:
Turn up the heat and add the oregano, crushed chili and a generous amount of basil to the sauce.In the meanwhile, cut the zucchini into rounds, coat them with flour and deep-fry. Cook the pasta al dente in salted boiling water, drain and dress with the tomato sauce, the deep-fried zucchini and a sprinkling of chopped parsley.
You can make hte recipes a little more your own, as I did, with penne to replace the bucatini….