RomanItalian
Pasta alla Romana
by Casa Pappagallo · 705K subscribers on YouTube
A quick and flavorful Roman pasta dish with capers, anchovies, and fresh mozzarella, inspired by the classic pizza alla romana.
- Difficulty
- easy
Ingredients
9 items- Olive Oil
- 1 pcsGarlicwhole clove, to be removed later
- Capersa good handful
- Mezze Manicheor any short pasta shape
- Saltfor pasta water and sauce
- Blended Peeled Tomatoblended peeled tomatoes
- Oreganoto taste
- Anchoviesanchovy fillets in oil, cut into pieces
- Mozzarellafresh mozzarella, cut into cubes
Method
- Heat oil in a pan over medium heat. Add a whole garlic clove and capers.
- Meanwhile, cook pasta in salted boiling water according to package directions.
- Add blended peeled tomatoes, oregano, and a pinch of salt to the pan. Stir and let the sauce cook gently.
- Cut anchovies into small pieces and mozzarella into small cubes.
- When pasta is al dente, drain it, remove the garlic clove from the sauce, and add the pasta to the pan.
- Add the anchovy pieces and toss well to incorporate.
- Serve the pasta and top with fresh mozzarella cubes (do not melt – they should stay fresh on top). Optional: for a baked version, add all the mozzarella to the pan, transfer to an ovenproof dish, and broil for 2 minutes until melted.
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.
