Spaghetti alla Trabaccolara
3 cloves garlic - pressed (if you don't have a garlic press you can slam it with a knife or slice it really thin, or put it in whole and then pick it out later)
1 red hot pepper chopped (optional)
8 tbsp EVOO
1/2 cup dry white wine
4 large mature tomatoes, seeded, peeled, and cut (or use tomato from a can or jar if you can't get really good, fresh tomatoes)
salt and pepper - to taste
400 g vermicelli (thin spaghetti, spaghetti will do though - why is long pasta better for these dishes, etc)
fresh parsley - chopped, or frozen (fresh is ALWAYS better!)
In a large pan add the garlic, pepperoncino, and EVOO - put this over medium heat and let it go until the garlic is fragrant but has not changed colour - a minute or two at most
Add the fish and let this cook for 5 minutes over high heat
Add the wine and tomatoes
At the same time you should be heating a large pot of water for the pasta
Add the pasta and cook for about 5 minutes, the pasta should NOT be done.
Drain the pasta and add to the trabaccolara sauce
Let both pasta and sauce cook together for a few minutes, add water as necessary if the pasta is not finished cooking.
Adjust for salt.
Add parsley and serve immediately.
This dish is one of my absolute favourites. Fresh seafood, ripe tomatoes, garlic, pasta? What more could you ask for? It's also quick and easy to make but decadent enough to serve to your pickiest guests (assuming they don't have seafood allergies I suppose!) and the best thing about it? It's small town, authentic Italian cooking at its best!
Thursday, September 5, 2013 - 9:23am