Pasta with Matarocco
By Caterina
The unmistakable freshness and raw ingredients make pasta with matarocco a decidedly summery dish. It is one of those dishes that is always present at picnics and was never missing from the Pellegrino family’s end-of-harvest celebrations. We used to make two versions: one for garlic lovers and one for those who couldn’t tolerate it.
ingredients for 4 people
400 g spaghetti
8 basil leaves
6 tomatoes
2 potatoes
1 clove of garlic
½ glass of extra virgin olive oil
Parmesan or caciocavallo cheese to taste
Salt to taste
Black pepper to taste
preparation
Start by washing the tomatoes and leaving them to dry. Put them in boiling water for about ten minutes to make them easier to peel, remove the seeds and place them in a colander to remove excess water.
Put the oil, salt, garlic clove and basil leaves, previously washed and dried, in a mortar and crush well. Alternatively, you can use a mixer. Then add the chopped tomatoes and season with salt and black pepper. Meanwhile, boil the spaghetti in salted water.
Once drained, toss with the mixture and add black pepper, grated caciocavallo or Parmesan cheese and a little oil. Finally, garnish with a nice sprig of basil and serve with the previously fried potatoes. You can also serve matarocco with crostini, bruschetta, roast meat and cutlets.
Pair with a glass of Dianthà
ingredients for 4 people
400 g spaghetti
8 basil leaves
6 tomatoes
2 potatoes
1 clove of garlic
½ glass of extra virgin olive oil
Parmesan or caciocavallo cheese to taste
Salt to taste
Black pepper to taste
preparation
Start by washing the tomatoes and leaving them to dry. Put them in boiling water for about ten minutes to make them easier to peel, remove the seeds and place them in a colander to remove excess water.
Put the oil, salt, garlic clove and basil leaves, previously washed and dried, in a mortar and crush well. Alternatively, you can use a mixer. Then add the chopped tomatoes and season with salt and black pepper. Meanwhile, boil the spaghetti in salted water.
Once drained, toss with the mixture and add black pepper, grated caciocavallo or Parmesan cheese and a little oil. Finally, garnish with a nice sprig of basil and serve with the previously fried potatoes. You can also serve matarocco with crostini, bruschetta, roast meat and cutlets.
Pair with a glass of Dianthà
