Spaghetti all'acqua pazza

Spaghetti all’acqua pazza is a simple and tasty dish, perfect for those who love the flavors of the sea. Here’s how to prepare it:

Ingredients

• 320 g of spaghetti
• 500 g of cherry tomatoes
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• 200 ml of water
• Parsley to taste
• Chili pepper to taste (optional)
• Salt to taste

Preparation

1. Start by bringing a pot of salted water to boil for the spaghetti.
2. Meanwhile, in a large pan, sauté the finely chopped garlic in extra virgin olive oil. If you like, you can add a whole or chopped chili pepper to add a spicy touch to the dish.
3. Cut the cherry tomatoes in half or quarters and add them to the pan once the garlic is golden.
4. Cook the tomatoes for a few minutes, then pour in the water and let it simmer for about 10 minutes, until a sauce has formed. Adjust the salt to taste.
5. In the meantime, cook the spaghetti al dente, following the timings indicated on the package.
6. Drain the spaghetti and transfer them to the pan with the tomato sauce. Toss for a minute or two so the spaghetti absorbs the flavor well.
7. Off the heat, add freshly chopped parsley and mix well.
8. Serve the spaghetti all’acqua pazza hot, garnished with more fresh parsley if desired.

Curiosities

The origin of the name “acqua pazza” goes back to the tradition of the Campania fishermen who cooked fresh fish at sea with seawater and cherry tomatoes. Over time, this cooking technique was also adapted for pasta, retaining the original name. The dish reflects the simplicity and genuine flavors of Mediterranean cuisine.