RomanItalian
Pasta alla Pizzaiola
by Casa Pappagallo · 705K subscribers on YouTube
A quick and simple Roman-style pasta with a bold tomato, garlic, chili, and oregano sauce. Perfect for when you crave pizza flavours but don't have pizza dough.
- Difficulty
- easy
Ingredients
7 items- Olive OilExtra virgin olive oil
- Garlic2-3 cloves, sliced
- Peperoncino in FiocchiA pinch, or use fresh chili
- 400 gPeeled TomatoesCoarsely crushed by hand
- Dried OreganoTwo generous pinches
- SaltTo taste
- 300 gPasta (Sedani o altra forma)Any pasta shape works
Method
- Heat a splash of olive oil in a large pan over medium heat.
- Slice 2–3 cloves of garlic and add them to the oil. Cook gently, stirring, until fragrant but not browned (about 1 minute).
- Add a pinch of red chili flakes (or fresh chili) and stir.
- Add the peeled tomatoes (coarsely crushed by hand or roughly chopped).
- Season with two generous pinches of dried oregano and a little salt.
- Cover with a splatter guard and cook the sauce over medium heat for 5 minutes.
- Meanwhile, bring a pot of salted water to a boil and cook the pasta (sedani or any pasta shape) until 2 minutes before al dente.
- Drain the pasta directly into the sauce, reserving some pasta water if needed.
- Toss and cook together for 2 minutes over high heat, stirring constantly, until the pasta is perfectly coated and al dente.
- Serve immediately with an extra pinch of oregano if desired.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
